Gnocchi With Brown Butter And Sage

1. 1

   Steam or boil whole unpeeled potatoes until tender; drain. Cool slightly, then peel and mash until smooth. Stir in garlic and milk, then add the egg yolks, grated Parmesan and enough flour to form a firm dough.

2. 2

   Roll a quarter of the dough on a lightly floured surface into a 3/4 inch-thick rope. Cut into 3/4 inch lengths; roll into gnocchi-shaped ovals. Place each oval in palm of hand and press with floured fork tines to flatten gnocchi slightly and make a grooved imprint. Place on a lightly floured tray in a single layer. Cover and refrigerate for 1 hour or up to 1 day; gnocchi can also be frozen for up to 3 months.

3. 3

   Bring a large saucepan of water to a boil and cook gnocchi in batches, about 3 mins or until gnocchi float to the surface. Remove from pan with slotted spoon and drain.

4. 4

   Meanwhile, cook butter in a small, shallow frying pan until just browned. Add sage and immediately remove from heat. Divide gnocchi among serving plates, drizzle with sage butter and sprinkle with shaved Parmesan and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.