Homemade Gnocchi with Brown Butter and Sage

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.