Potato Gnocchi with Browned Butter and Sage

FREE RECIPE PREVIEW

Ingredients — preview

• 2 pounds russet potatoes
• 1 large egg lightly beaten
• 4 ounces flour
• coarse salt

Preparation — preview

1. Adjust oven rack to middle position and heat oven to 375˚F. Pierce each potato 8 times with paring knife over entire surface. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 60 to 75 minutes.
2. Holding each potato with kitchen towel, peel with paring knife.
3. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
4. Weigh 16 ounces of warm potatoes into a mixing bowl.
5. Using fork, gently stir in egg until just combined.
6. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain.
7. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
8. Line 2 sheet pans with parchment paper and dust liberally with flour.
9. Cut dough into 8 pieces. Lightly dust counter with flour.
10. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking.