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Gnocchi with Sage, Butter, and Parmesan
servings
Ingredients
  1. 2 1/2 lb Potatoes, Russet scrubbed
  2. 1 1/4 cups Flour, All-purpose plus more for dusting
  3. 2 tsp Kosher Salt plus more
  4. 1 large Egg beaten to blend
  5. 4 tbsp Butter, Unsalted cut into small pieces, room temperature
  6. 2 oz Parmesan Cheese finely grated, plus more for serving
  7. 24 leaves Sage
Steps
  1. 1 Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.

  2. 2 Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. 

  3. 3 Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

  4. 4 Serve gnocchi topped with pepper and more Parmesan.