Presented by Becky Ringsby, Savor Specialty Chef Services, in the cooking class “Let’s Make Gnocchi” on March 30, 2017.

Potato Gnocchi

Makes 48 Gnocchi

Gnocchi Ingredients

  • 2 lbs russet potatoes
  • 1 large egg, lightly beaten
  • 4 oz (3/4 c plus 1 Tbsp) all-purpose flour
  • 1 tsp salt

Brown Butter and Fried Sage

  • 8 Tbsp (1 stick) butter
  • 20 whole sage leaves
  • 2 Tbsp canola oil
  • Parmesan cheese (grated or shaved) for serving
  • Maldon sea salt for serving
  • Optional: roasted pine nuts

Instructions

Adjust oven rack to middle position and preheat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18-20 minutes.

Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.

Transfer 3 cups (16 oz.) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 tsp. salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minutes, lightly dusting counter with flour as need to prevent sticking.

Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Using a bench scraper, cut dough into 8 pieces. Lightly dust counter with flour. Gently roll each piece of dough into 1/2-inch-thick ropes, dusting with flour to prevent sticking. Cut each rope into 6 pieces with bench scraper. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to baking sheets.

To cook, bring a large pot of salted water to a boil. Add half of gnocchi to pot, stirring gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Remove gnocchi with a spider strainer. Repeat with remaining gnocchi. Serve as desired.

Note: For added flavor and texture, you may brown gnocchi in a hot skillet after boiling and before adding to a sauce.

Brown Butter and Fried Sage

In a small saucepan, melt the stick of butter over medium heat. Cook until butter turns brown. Remove from heat.

In a small skillet, heat 2 Tbsp canola oil over medium heat. Fry the 20 whole leaves of sage for about 30 seconds, or until beginning to turn dark green. Remove sage from skillet and place on a paper towel-lined plate. You may keep the sage leaves whole or crumble, if desired.

For serving, arrange the gnocchi on plates, drizzle brown butter on top, sprinkle with grated or shaved Parmesan, and sage. Finish with a pinch of Maldon sea salt.