Potato Gnocchi with Browned Butter and Sage Sauce

Indulge in the comforting and delightful flavors of homemade Potato Gnocchi with Browned Butter and Sage Sauce. This recipe offers foolproof and impossibly light gnocchi, packed with unmistakable potato flavor. By baking the russet potatoes in the microwave and using a ricer for a smooth mash, we achieve intensely flavored and lump-free potatoes, providing the perfect base for our gnocchi dough. To ensure tender and pillow-like dumplings, we incorporate a small beaten egg into the mix. The precise ratio of potato to flour ensures the dough is mixed as little as possible, resulting in light and airy gnocchi. The velvety browned butter and fragrant sage sauce perfectly complements the gnocchi, creating a delicious dish that is sure to be a hit at your table.

Serves: 2 to 3

INGREDIENTS:

• 2 pounds russet potatoes
• 1 large egg, lightly beaten
• ¾ cup plus 1 tablespoon (4 ounces) all-purpose flour
• Salt

POTATO GNOCCHI INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Poke each potato 8 times with a paring knife. Microwave the potatoes until slightly softened at the ends, approximately 10 minutes, flipping them halfway through cooking. Then, transfer the potatoes directly to the oven rack and bake for an additional 18 to 20 minutes, or until a skewer glides easily through the flesh.
2. Once the potatoes are baked, hold them with a dish towel and peel them with a paring knife. Process the potatoes through a ricer or food mill onto a rimmed baking sheet. Let the potatoes cool for 5 minutes.
3. Transfer 3 cups (16 ounces) of warm potatoes to a bowl. Gently stir in the lightly beaten egg until just combined. Sprinkle the flour and 1 teaspoon of salt over the top, then gently combine using a fork until no dry flour pockets remain. Press the mixture into a rough ball and transfer it to a lightly floured counter. Gently knead the dough until smooth but slightly sticky, for about 1 minute, using flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets with parchment paper and dust them liberally with flour. Cut the dough into 8 pieces and lightly dust the counter with flour. Roll each piece of dough into a ½-inch-thick rope, dusting with flour to prevent sticking. Cut the rope into ¾-inch lengths.
5. Hold a fork with the tines upside down in one hand, and press each piece of dough cut side down against the tines with the thumb of your other hand to create an indentation. Roll the dough down the tines to form ridges on the sides. If the dough sticks, dust your thumb or the fork with flour. Transfer the formed gnocchi to the prepared sheets and repeat with the remaining dough.

BROWNED BUTTER AND SAGE SAUCE INSTRUCTIONS:

1. Melt 4 tablespoons of unsalted butter in a 12-inch skillet over medium-high heat, swirling the pan occasionally, until the butter is browned and releases a nutty aroma (approximately 1½ minutes). Off the heat, add minced shallot and sage, stirring until the shallot is fragrant (about 1 minute). Stir in lemon juice and salt and cover the sauce to keep it warm.
2. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt. Using parchment paper as a sling, add half of the gnocchi and cook until firm and just cooked through, which should take about 90 seconds (the gnocchi should float to the surface after about 1 minute). Remove the gnocchi with a slotted spoon, transfer them to the skillet with the sauce, and cover to keep them warm. Repeat this step with the remaining gnocchi and transfer them to the skillet.
3. Gently toss the gnocchi with the sauce to combine, then serve and enjoy!

VARIATION: Potato Gnocchi with Gorgonzola-Cream Sauce:

Substitute the following for Browned Butter Sauce: Bring ¾ cup heavy cream and ¼ cup dry white wine to a simmer in a 12-inch skillet over medium-high heat. Gradually whisk in 1 cup crumbled Gorgonzola and cook until melted and the sauce is thickened (approximately 2 to 3 minutes). Off the heat, stir in 2 tablespoons of minced fresh chives and season with salt and pepper to taste. Cover the sauce to keep it warm.