POTATO GNOCCHI WITH SAGE BROWN BUTTER

WHY THIS RECIPE WORKS:

Potato gnocchi are a culinary paradox: airy, pillow like dumplings created from dense, starchy ingredients. The method is simple: Knead mashed potatoes into a dough; shape; and boil for a minute. And yet the potential pitfalls are numerous (lumpy mashed potatoes, too much or too little flour, a heavy hand when kneading). We wanted a foolproof recipe for impossibly light gnocchi with unmistakable potato flavor. Microwaving and then baking russets was an excellent start to our gnocchi base. To avoid lumps, which can cause gnocchi to break apart, we turned to a ricer for a smooth, supple mash. While many recipes offer a range of the quantity of flour, we used an exact amount based on the ratio of potato to flour so that our gnocchi dough was mixed as little as possible. And we found that an egg, while not traditional, tenderized our gnocchi further, delivering delicate potato pillows. For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes required for this recipe. Discard any extra or set it aside for another use.

SERVES: 4

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

GNOCCHI

• 2 pounds russet potatoes, unpeeled
• 1 large egg, lightly beaten
• ¾ cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for counter
• 1 tablespoon plus 1 teaspoon salt

SAUCE

• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 small shallot, minced
• 1 teaspoon minced fresh sage
• 1½ teaspoons lemon juice
• ¼ teaspoon salt

INSTRUCTIONS:

1. For the Gnocchi:Adjust oven rack to middle position and heat oven to 450 degrees.
2. Poke each potato 8 times with paring knife. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking.
3. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
4. Holding potatoes with dish 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.
5. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over top and gently combine using fork 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 minute, lightly dusting counter with flour as needed to prevent sticking.
6. Line 2 clean rimmed baking sheets with parchment paper and dust liberally with flour. Divide dough into 8 equal pieces. Lightly dust counter with flour. Gently roll 1 piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths.
7. Holding fork with tines upside down in your hand, press each dough piece cut side down against tines with thumb of your other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb and/or fork with flour. Transfer formed gnocchi to prepared sheets and repeat with remaining dough.
8. For the Sauce:Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1½ minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt and cover to keep warm.
9. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, add half of gnocchi and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute).Remove gnocchi with slotted spoon, transfer to skillet with sauce, and cover to keep warm. Repeat with remaining gnocchi.
10. Gently toss gnocchi with sauce to combine and serve.

VARIATION:

POTATO GNOCCHI WITH PARMESAN, PANCETTA AND WALNUT SAUCE

• Whisk ½ cup chicken broth, ½ cup grated Parmesan, ¼ cup heavy cream, 2 large egg yolks, and ⅛ teaspoon pepper in bowl until smooth.Heat 2 teaspoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 3 ounces finely chopped pancetta and cook until crisp, 5 to 7 minutes. Stir in ½ cup chopped walnuts and cook until golden and fragrant, about 1 minute. Off heat, gradually add broth mixture, whisking constantly. Return skillet to medium heat and cook, stirring often, until sauce is thickened slightly, 2 to 4 minutes. Season with salt to taste. Remove from heat and cover to keep warm. Substitute Parmesan sauce for brown butter sauce.