Ingredients GNOCCHI (Ingredients)
2 pounds Russet potatoes
Salt to taste
1-1/2 to 1-3/4 cups unbleached all-purpose flour
BROWN BUTTER AND SAGE SAUCE (Ingredients)
3 tablespoons butter
2 teaspoons chopped fresh sage
Salt & pepper, to taste
Instructions GNOCCHI (Instructions)
Scrub potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not falling apart. While potatoes are still hot, don gloves and peel them, then pass them through a vegetable mill into a large bowl. Let them dry on a baking sheet for about 15 min. Add salt to taste, then gradually add the flour to the potatoes, working in the flour with a wooden spoon.
Knead the dough gently for about 5 min., or until soft an supple on a lightly floured board or wooden work surface. Divide the dough into 8 equal pieces.
Roll each piece into a rope about 3/4 inch in diameter and 8 inches long. Cut each rope into 3/4-inch long pieces, pinching the ends closed. Continue until all of the dough has been rolled and cut.
To add texture, roll the gnocchi over the large holes of a cheese grater, or drag the tines of a fork across each gnocchi. Bring a large pot of lightly salted water to a rolling boil; drop in the gnocchi. Boil them until they rise to the top, then remove with a slotted skimmer, transfer to a heated platter or bowl. To serve, toss gnocchi with the brown butter and sage sauce.
Cook’s note: It is important that the potatoes not be overcooked. If they are, they will absorb too much water and the gnocchi will be dense instead of tender.
BROWN BUTTER AND SAGE SAUCE (Instructions)
In 2-quart saucepan, gently melt butter over med. heat. Continue to cook, stirring until butter turns golden brown. (If butter gets too dark, it will turn bitter.) Remove from heat; add sage, salt and pepper; set aside.