Potato Gnocchi
Soft, pillowy potato dumplings served with butter and sage or any sauce you like.
Serves 4
Prep 1 hr
Cook 10 min
Ingredients
- 2 lb russet potatoes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 egg yolk
- 1 teaspoon salt
- 4 tablespoons butter
- 8 fresh sage leaves
- 1/4 cup grated Parmesan
Steps
Step 1. Bake the potatoes at 400°F for 1 hour until soft. Peel while hot and put through a ricer or mash until smooth. Spread out to cool for 10 minutes.
Step 2. Mix in the egg yolk and salt, then the flour, until a soft dough forms. Do not overwork.
Step 3. Roll the dough into ropes 3/4 inch thick and cut into 1-inch pieces. Press each with a fork if you like.
Step 4. Boil in salted water in batches until they float, about 2 minutes. Lift out.
Step 5. Brown the butter with the sage for 3 minutes. Toss the gnocchi in it and top with Parmesan.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.