Gnocchi in Sage Garlic Butter
Cuisine: Italian
 
A great way to use some potatoes for a warm and hearty meal on a cold day!
Ingredients
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste
Instructions
  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done - remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.