Gnocchi with Sage Butter

• porciones: 4

Ingredientes

For the gnocchi:

1 1/2 pounds floury potatoes (i.e. russet), unpeeled

1 egg, lightly beaten

1 egg yolk, lightly beaten

2 tsp olive oil

1 tsp kosher salt

3/4 to 1 cup flour, as needed

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

For the sauce:

8 tbsp butter

10 fresh sage leaves

Freshly ground black pepper

Instrucciones

1. Make the gnocchi: Put the potatoes in a medium saucepan with enough cold water to cover and season with a good pinch of salt. Bring the water to a low boil and cook the potatoes until very tender but not breaking apart, making sure that they are completely cooked, which takes about 20 minutes.

2. Remove the potatoes from the water and spread them on a baking sheet. Split them into two to release their steam. When they are cool enough to handle, gently peel off the skins, place the flesh in a bowl, and mash well, preferably by running the flesh through a potato ricer. Spread the potato on your work surface and leave it to cool completely.

3. Gather the cooled potatoes into a mound and make a well in the center. Place the egg and the olive oil in the well. Season with salt. Then place 3/4 cup of the flour and the Parmigiano around the outside of the potato circle and, using a fork, gradually mix all the ingredients into the potato to form a smooth dough. The amount of flour varies depending on the potato, so you may need to add a little more as you go. Once it has come together, knead the dough for 4-5 minutes, just to work the flour through. Form the dough into a short, fat sausage shape.

4. Bring a large pot of salted water to a boil. If you will not be serving the gnocchi right away, set up a bowl full of ice water near the stove.

5. Lightly flour a clean work surface and cut the dough into quarters. Roll each quarter into a longer sausage shape about 1/2 inch in diameter.

6. The easier method is to go along the lines of dough, pinching it every half inch or so, and then cut off each gnocchi wit ha sharp knife so you have lots of small pillow shapes. Or, cut the lines of gnocchi into 1/2-inch slices, shaping them with your thumb and rolling them down the back of a fork so that each one has an indentation on one side and a few sauce-holding grooves on the other.

7. Cook the gnocchi in batches in the boiling water. They will sink at first, then rise to the top when they are cooked. You can now either cook the gnocchi in their sauce and serve, or refrigerate them to serve later. If you will be eating them right away, remvoe them with a slotted spoon and set aisde in a warm serving dish. If you are not serving them right away, remove them with a slotted spoon and immediately place them in the bowl of ice water to cool, then transfer to an airtight container and refrigerate. Repeat until all the gnocchi are cooked.

8. Make the sauce: In a saute pan, gently melt the butter. Add the sage leaves and allow themn to cook for a minute to infuse the butter with flavor. Toss the gnocchi in the sauce to really coat them, season with additional Parmigiano and freshly ground black pepper, and serve at once.

Notas

The Tucci Table