By Chef B. Boukim
Prep: 45 min · Cook: 10 min · Total: 55 min · Serves 4
Ingredients
- 2 lbs Russet potatoes
- 1 1/2 cups All-purpose flour
- 1 Large egg
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Semolina flour, for dusting
- 4 tbsp Salted butter
- 10 Fresh sage leaves
- 1/2 cup Parmesan cheese, grated
Instructions
- Boil or bake the potatoes in their skins until very tender, about 45 minutes for boiling. A fork should slide in with no resistance.
- While still hot, peel the potatoes and pass them through a potato ricer or food mill onto a clean work surface. Let cool for 5 minutes.
- Spread the flour and salt over the potatoes. Make a well in the center, add the egg and pepper, and gently mix everything together with your hands just until a dough forms. Do not overwork — the more you knead, the tougher the gnocchi.
- Divide the dough into 6 pieces. Roll each into a 1/2-inch rope, then cut into 1-inch gnocchi. Press each piece gently against a fork to create ridges that hold sauce.
- Bring a large pot of salted water to a gentle boil. Drop in the gnocchi. When they float to the surface, cook for 30 seconds more, then scoop them out with a slotted spoon.
- Meanwhile, melt the butter in a skillet over medium heat until foaming. Add the sage leaves and cook until the butter is nutty brown and the sage is crisp, about 2 minutes.
- Toss the cooked gnocchi in the brown butter sage sauce. Serve immediately, showered with Parmesan.