- 3 Lbs Russet Potatoes
- 2 cups All Purpose Flour
- 1 XL Egg
- 1 Tsp Kosher Salt
For sage brown butter
- 1/2 stick (1/4 cup) unsalted butter
- 8 fresh sage leaves
- 2 tablespoons minced shallot
- 1 teaspoon fresh lemon juice
Place (unpeeled) whole potatoes in saucepan with water to cover. Bring to a boil until they are soft, approx 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill or potato ricer onto a large clean board or large bowl.
Bring about 6 quarts of water to a boil. Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add salt. Using a fork, stir and incorporate the egg into the potatoes and flour. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Continue kneading for about 4 minutes or until dough feels dry to the touch.
Divide dough into 6 balls. Roll one ball at a time into a rope ¾ of an inch in diameter, then cut each piece into 1 inch pieces. Flick each piece off the backside of a fork to score the sides. Once you have a portion or two on a baking sheet, drop the pieces into the boiling water until they float, about one minute. Using a slotted spoon, transfer gnocchi back onto a sheet pan. Do this in batches until all of your gnocchi is cooked.
Make sage brown butter:
Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Stir in sage and season brown butter with salt.
Toss all of the cooked gnocchi in a sauce pan with the sage brown butter. Season with salt and pepper to taste.
Here is an archive of Kristen’s previous recipes published in Macaroni Kid
- BLT (etc) Salad with Honey Citrus Vinaigrette
- Homemade Teriyaki Sauce
- Baked Chickpeas with Eggs & Feta
- Butternut Squash Soup
- Sushi Tortilla Wrap
- Black Bean Quinoa Cakes
- Spicy Pulled Pork
- Crispy Brown Rice Peanut Butter Munchies
- Fish Tacos
- Thai Salad
- Homemade Granola
- Quiche
- Pumpkin Risotto
- Chunky Chicken Chili
- Seasonal Grilled Pizza
- Healthy Oat Bars
- Lamb Chops
- Rustic Gazpacho
- Irish Soda Bread
