Ingredients

  • 2 large baking potatoes
  • 1 large egg yolk
  • 1 teaspoon salt
  • 1/2 cup All-Purpose flour
  • 4 tablespoon butter
  • 8 leaves sage
  • pepper , freshly ground
  • Parmigiano-Reggiano cheese, grated


Directions


  1. Pierce the potatoes with a fork & bake at 425 degrees for one hour.
  2. Halve the potatoes. Discard the skins and spoon into potato ricer.
  3. Measure 1 cup of potato & mix with egg yolk, flour & salt.
  4. Knead gently until smooth & divide dough into two pieces.
  5. Sprinkle with flour to avoid sticking, and roll each piece into a 1-inch rope. Cut into 1-inch pieces.
  6. Boil gnocchi for two minutes in well-salted water.
  7. Meanwhile, melt butter in a large nonstick skillet over medium heat & sauté sage leaves until butter turns a deep nutty brown.
  8. Add gnocchi to the butter & toss over medium-high heat for a minute or two.
  9. Serve with grated Parmigiano-Reggiano cheese.
  • Yield: 4 Servings
  • Cuisine: Italian
  • Course: Entrée