HARD | 1.5 HOURS | SERVES 4
For the Gnocchi: 2 pounds purple potatoes 1 cup all-purpose flour 1 whole egg and 1 egg yolk, at room temperature Âź teaspoon ground nutmeg (optional) Kosher salt
For the Brown Butter Sauce: ½ cup unsalted butter 6 sage leaves grated Parmesan cheese salt and pepper to finish
1. Place the potatoes in a large pot and cover with salted water. Bring to a boil over medium high heat and cook until tender when pricked with a fork, about 30 minutes. 2. Drain the potatoes and peel immediately using a paring knife or simply pulling the skin off by hand. To avoid burning your hands, wear rubber gloves or hold the potatoes with a dish towel. Discard the skin. 3. Grate the peeled potatoes with a box grater. Let cool to room temperature. To speed up the cooling process, spread the potatoes into an even layer on a baking sheet. 4. Mix the cooled potatoes with flour thoroughly in a large mixing bowl. Gently knead until a sticky dough forms and the flour is just incorporated. 5. Place the potato and flour mixture in a mound on a clean, lightly floured surface. Make a well in the center of the mound and add the eggs and nutmeg (if desired) to the well. Mix the ingredients, working from the center outward, and then gently knead, folding and turning often, until a thick, smooth dough forms. 6. Divide the dough into 4 even pieces, and roll each piece into a rope that is 3/4 inch wide. Cut each rope into 3/4 inch-long pieces. 7. Bring salted water to a boil in a large pot. In several batches, place the gnocchi in the pot and cook until they rise to the water’s surface and are cooked through and tender, about 3 minutes. Immediately drain the gnocchi and set aside. 8. Place the sage leaves and butter in a small saucepan over medium heat. Cook until the butter is melted, bubbling and slightly browned, about 2 to 3 minutes. 9. Pour the butter over the gnocchi and sprinkle with the sage leaves to serve. Top with grated parmesan and sprinkle with salt and pepper. PHOTO BY CHARLOTTE HU
2018
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