Potato Gnocchi

Pillowy homemade potato dumplings finished in brown butter and sage.

Ingredients

• 2.2 lb russet potatoes
• 1.5 cups flour, as needed
• 1 egg yolk
• 1 tsp salt
• 4 tbsp butter
• 8 leaves sage leaves
• 1/2 cup Parmesan

Steps

1. Bake or steam potatoes whole; peel and rice while hot for a fluffy mash.
2. Work in yolk, salt, and just enough flour—knead minimally to keep gnocchi tender.
3. Roll into ropes, cut 2 cm pieces, and roll over a fork for ridges.
4. Boil in salted water; cook 30 seconds after they float, then lift out.
5. Brown butter with sage, then toss gnocchi to coat.
6. Shower with Parmesan and serve at once.