Sage Gnocchi with a Brown Butter Sauce

Hand made means non uniform

The secret to gnocchi is getting as much moisture out of the potatoes before making the dough.

And then knowing when to stop adding flour.

And also not over kneading them.

And rolling them out to just the right size.

Oh and not overcooking them either.

Maybe I need to do a how to next time.

Sage Gnocchi with Brown Butter

• 2 lbs potatoes (russet are best)
• 2 cups white flour
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh sage
• 8 sage leaves cut into quarters
• 4 tbsp butter
• 2 cloves garlic sliced into thin slivers

Bake potatoes at 400 degrees until really done. A knife needs to pass all the way through and the skin needs to almost be crispy. Allow to cool and then skin and mash with a ricer or fork. Add one cup flour, salt, nutmeg and sage and mix well. Turn dough out on counter and gently knead adding flour a little bit at a time until it is a soft pliable dough that is still slightly tacky. Do not over knead the dough. Place in an oiled bowl, cover and refrigerate for an hour. Cut the dough into 4-5 pieces and roll each out into a long thin rope about 3/4″ thick with the palms of your hands. Use a little flour if the dough sticks. Cut into 1/2″ pieces and then take each and roll down the back of a fork or cheese grater with your thumb. Place on a greased tray and repeat until all pasta if done. Bring a large pot of salted water to a boil. Drop gnocchi into the pan and boil until they pop back up to the surface. Do not overcrowd the pan. Cook for 1-2 minutes more and then remove with a slotted spoon and place in a large bowl. Continue cooking gnocchi until all are done. In a large frying pan melt butter and cook on medium until it begins to brown, about 4 minutes. Quickly add quartered sage leaves and garlic. Pour butter sauce over gnocchi and gently mix using a rubber spatula. Serve hot.