Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 5 1/3 ounces (150 g) all-purpose flour, plus some for dusting
- 1 large egg
- Salt and pepper
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) parmesan cheese, grated
- 1 lemon, juice
- 8 fresh sage leaves
Method:
Preheat oven to 400 F (205 C).
Poke potatoes with a fork and place directly on an oven rack.
Bake about 1 hour, until easily pierced with a knife. Let cool.
Cut potatoes in half and scoop out insides. Discard skins.
With a ricer, rice the potatoes, yielding approximately 23 ounces (650 g). Adjust remaining ingredients as needed to accommodate yield.
On a tabletop, create a mound with the potato, then make a well in the center of the potato.
Add flour to the potato well, then create a well in the center of the flour.
Add egg to the flour well, then season with salt and pepper.
Use a fork to mix the eggs, then work in the flour, then the potato.
Use a bench scraper to finish forming a dough, adding more flour as needed.
Knead the dough until smooth, about five minutes.
Divide dough by four, rolling each piece into a long rope, about half an inch (1.5 cm) in diameter.
Cut ropes into one-inch (2.5 cm) pieces.
Place pieces on a lightly floured baking sheet.
On the back of the tines of a fork, roll each piece using your thumb to create ridges on the outside and a hollow on the thumb side.
Place back on the baking sheet to dry.
In a large pot of boiling salted water, cook gnocchi about 1 minute, until it floats to the top. Drain and keep warm.
In a large skillet using medium heat, melt butter and add sage leaves to sizzle.
Add the cooked gnocchi and brown slightly.
Add about ½ cup (120 ml) gnocchi cooking water to create a sauce.
Squeeze in lemon juice.
Reduce for 2 minutes.
Season with salt and pepper.
Serve warm, topped with parmesan.
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