Homemade Potato Gnocchi with Sage Butter Sauce

Directions

1. Step 1

   Boil potatoes in their skins until very tender (about 25-30 minutes). Drain, peel while hot, and rice or mash thoroughly. Spread on a clean surface to cool slightly and allow steam to escape for 10 minutes.

2. Step 2

   Form a well in the center of the riced potatoes. Add egg and salt. Gradually add flour, kneading gently until just combined into a soft, slightly sticky dough. Do not overmix.

3. Step 3

   Divide dough into portions. Roll each portion into a long rope (about 1/2 inch thick). Cut ropes into 3/4-inch pieces. Gently roll each piece over the tines of a fork or a gnocchi board to create ridges.

4. Step 4

   Cook gnocchi: Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches. They are cooked when they float to the surface (1-2 minutes). Remove with a slotted spoon.

5. Step 5

   Prepare Sage Butter Sauce: While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is browned and fragrant and sage is crispy. Be careful not to burn.

6. Step 6

   Add cooked gnocchi directly to the sage butter sauce. Toss gently to coat. Serve immediately, garnished with grated Parmesan cheese.