Ingredients:

  • 2 lbs Starchy Potatoes (Russet or Idaho), scrubbed clean
  • 1 cup All-Purpose Flour, plus more for dusting
  • 1 large Egg, lightly beaten
  • 1 teaspoon Fine Sea Salt
  • 6 tablespoons Unsalted Butter (for sauce)
  • 12 - 15 large Fresh Sage Leaves (for sauce)
  • Grated Parmesan Cheese (to garnish)

Instructions:

  1. Boil Potatoes: Place unpeeled potatoes in a large pot of cold, heavily salted water. Bring to a boil and cook until easily pierced with a fork (approx. 20–30 minutes).
  2. Peel and Rice While Hot: Drain potatoes immediately. Peel the skins off while they are still hot. Pass the hot potatoes through a ricer or food mill onto a clean work surface or large cutting board.
  3. Cool: Spread the riced potato into a thin layer and allow it to steam off excess moisture for 10–15 minutes until just warm to the touch.
  4. Combine Dry Ingredients: Create a well in the centre of the riced potato mound. Sprinkle the salt evenly over the potatoes.
  5. Add Wet Ingredients: Pour the lightly beaten egg into the centre of the well.
  6. Incorporate Flour Gently: Gradually sprinkle about ¾ of the flour (about 90g) over the mixture. Using your hands or a bench scraper, gently fold the ingredients together just until a soft, slightly sticky dough forms. Do not knead.
  7. Test and Adjust: If the dough is too wet to handle, sprinkle the remaining flour over it, folding only until it just comes together. The dough should remain soft.
  8. Divide and Roll: Divide the dough into 4 manageable pieces. Roll each piece into a long rope, approximately ¾-inch (2 cm) thick. Keep excess dough covered.
  9. Cut Segments: Cut each rope into small, pillow-shaped pieces, about ¾-inch (2 cm) long.
  10. Shape (Optional Ridges): Gently roll each pillow down the back of a gnocchi board or the tines of a fork to create ridges for catching sauce.
  11. Rest: Place the finished gnocchi in a single layer on a lightly floured baking sheet and cover loosely.
  12. Boil: Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water in batches. Cook until the gnocchi float to the surface, then let them cook for an additional 30–60 seconds, then immediately scoop them out with a slotted spoon.
  13. Sauce: While the gnocchi boil, melt the butter over medium heat until brown bits form; add sage leaves until crisp.
  14. Toss and Serve: Toss the cooked gnocchi directly into the brown butter sauce. Serve immediately, topped with fresh Parmesan cheese.