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What could be more satisfying that making a bowl of potato dumplings and drowning them in brown butter sage sauce.
For the gnocchi:
Remove the skins from the freshly baked potatoes and pass them through a food mill or potato ricer. Spread riced potatoes in a single layer on a sheet tray and allow to cool.
Bring 4 quarts of salted water to a boil. In a large bowl combine cooled potatoes, beaten egg, salt and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand. Knead dough on a floured surface for about a minute.
Cut off a decent-sized section of dough. Roll it into a 10-12 inch long snake that is 3/4-inch thick. Using a knife or pastry scraper, cut the snake into 1-inch wide bits. Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan. Repeat with the remaining dough.
The gnocchi can be cooked in boiling water right away. Boil them for 1-3 minutes. The gnocchi are done cooking when they float to the surface of the water. Remove them from the water with a slotted spoon or wire “spider”.
For the brown butter and sage sauce:
In a small saucepan or frying pan over medium low heat, gently melt the butter. Then add shallots, nutmeg, and sage. Heat until butter solids turn brown and smell nutty. Remove from heat and add salt and pepper to taste. Pour over cooked gnocchi.
Recipe adapted from America’s Test Kitchen.
Recipe serves 2 to 3 as a main dish, or 4 to 6 as an appetizer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!