6 1/2 oz (1 1/2 cups) unbleached all-purpose flour
1 tsp. kosher salt
1 large egg, lightly beaten
Browned butter sauce
1/2 c. butter
24 medium-sized sage leaves sliced thin (or whole if you like)
1/2 lemon
Instructions
Put the unpeeled potatoes in a large pot. Fill the ot with enough
cold water to cover the potatoes by at least 2 inches and bring
to a simmer over medium-high hea. Reduce the heat to
medium, partially cover the pot, and simmer the potatoes until
they're completely tender and easily pierced with a skewer. 30
to 35 minutes.
Drain the potatoes, let them cool just enough that you can't
handle them, and then peel them. Cut them in half crosswise
and pass them through a ricer into a large bowl. Let cool until
almost at room temperature, at least 20 minutes.
Lightly flour a work surface. in a small bowl, mix the flour with
the salt. Add the egg to the potatoes and then add the flour
mixture. Mix with your hands until the flour is moistened and
the dough starts to clump together; the doug will still be a bit
crumbly at this point. Gather the dough together and press it
against the bottom of the bowl until you have a uniform mass.
Transfer it to the floured surface and wash your hands. Kneed
gently until the flour is fully incorporated and the dough is soft,
smooth and a little sticky, 30 seconds to 1 minute. (Don't
overmix it or the gnocchi will be tough; the dough should feel
very delicate.) Move the dough to one side, making sure the
surface underneath it is well floured. Cover it with a clean
kitchen towel.
Cover 2 large baking sheets with parchment and sprinkle lightly
with flour.
Remove any lingering bits of dough from your work surface and
lightly reflour the surface. Tear off a piece of dough about the
size of a large lemon and put the towel back on the rest of the
dough so it doesn't dry out. With palms of both hands, roll the
dough piece on the floured surface into a rope about 3/4-inch
in diameter. With a sharp knife or bench knife, cut the rope
crosswise every 3/4-inch to make roughly 3/4-inch-square
gnoochi. Arrange the gnocchi in a single layer on the prepared
baking sheets, making sure they don't touch. Repeat until you
run out of dough, reflouring the work surface as needed. When
all the gnocchi have been cut and spread out on the baking
sheets, sprinkle the with a litle more flour. If you're going to use
the gnocchi within 2-3 hours, they can sit out on the counter.
(for storage for later - freeze only; however they are best when
cooked that day)
Bring large pot of well-salted butter to a boil.
In large skillet over high heat, heat butter. Add sage leaves,
swirling them in the butter. Brown the butter (without burning
it) to a deep amber, crisping the sage leaves during this process.
You'll see darker flecks of butter solids, which is fine. Add a
squeeze of lemon juice (more to taste) and remove from heat.
Fold parchment into a chute and slide gnocchi into boiling water.
Give one gentle stir, wait until the gnocchi all float to the surface
of the water and then cook them for 1 minute (you'll probably
need to cook them in batches). Carefully drain gnocchi in a
colander and toss them back in the pan. Gently toss the
gnocchi in the butter mixture and then serve on warm plates.
Top with parmesan.
Originally Submitted
11/13/2010
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