Gnocchi in Sage Garlic Butter
A great way to use some potatoes for a warm and hearty meal on a cold day!
- 2 lbs whole potatoes
- 2 beaten egg yolks
- 1½ cups flour
- Pinch of salt
- 4 Tbsp Butter
- 3 sage leaves, cut into fine strips
- 1 garlic clove, mashed or microplaned
- Pepper, to taste
- 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.
- 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.
- Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
- Cut dough into 4 sections.
- Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
- 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.
- Now you can either freeze OR Cook.
- If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
- 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.
- Melt butter, add garlic.
- Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.