Ingredients:

  • 2 pounds (900g) Russet potatoes, unpeeled
  • 1 teaspoon (5ml) kosher salt, plus more for seasoning the water
  • 1/2 teaspoon (2.5ml) freshly ground black pepper
  • 1 large (50g) egg, lightly beaten
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • Pinch of nutmeg (optional)
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (loosely packed) fresh sage leaves
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil or bake the potatoes until fork-tender.
  2. While still hot, pass the potatoes through a ricer into a large bowl.
  3. Gently mix the riced potatoes with salt, pepper, egg, nutmeg (if using), and gradually incorporate the flour until a soft, slightly sticky dough forms.
  4. Roll the dough into long ropes and cut into 1-inch pieces. Optionally, roll each piece over a gnocchi board or fork to create ridges.
  5. Arrange the gnocchi on a parchment-lined baking sheet and chill for at least 30 minutes.
  6. Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They are cooked when they float to the surface.
  7. While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Cook until the butter turns golden brown and smells nutty. Add the sage leaves and cook until crisp.
  8. Using a slotted spoon, transfer the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately, garnished with Parmesan cheese and freshly ground black pepper. This gnocchi recipe is a classic!