-
1
Bake the potatoes in their skins until tender when probed with a paring knife, about 40 minutes.
-
2
(Potatoes may also be boiled in their skins, then removed from the pot and slashed to release steam.)
-
3
Peel the potatoes while still warm, discard the peels and weigh the flesh; you want exactly 1 pound.
-
4
Force the potatoes through a ricer, food mill or medium-meshed sieve into a mixing bowl.
-
5
Add 3/4 cup flour, 1/2 cup parsley, pecorino, nutmeg, pepper and salt.
-
6
Mix with fingers to form a mass, then knead very briefly to make a smooth ball, just one minute or so.
-
7
Be careful not to overwork the dough or the gnocchi will be tough.
-
8
Make a couple of preliminary half-inch ovals and boil in well-salted water to check the texture.
-
9
Let them bob to the surface and cook for about 1 minute.
-
10
If they hold their shape, proceed to the next step, otherwise add a little more flour to the dough.
-
11
It may require a full cup of flour.
-
12
Divide the dough into 4 pieces.
-
13
On a clean counter or cutting board, roll the dough pieces into footlong logs, approximately 1 inch thick, dusting with additional flour as necessary.
-
14
Cut each log into 18 to 20 gnocchi.
-
15
If desired, roll each of the gnocchi over the tines of a fork to make the traditional ridged oval shape (otherwise, random small pillow shapes are fine).
-
16
Sprinkle a baking sheet liberally with flour and line up the gnocchi in one layer, making sure they don't touch.
-
17
Now sprinkle flour lightly over the top of the gnocchi and leave at room temperature, uncovered, until ready to cook.
-
18
Fill a large, wide pasta pot with water.
-
19
Add salt liberally and bring to a rapid boil.
-
20
Put 2 cups of water in a small saucepan for cooking the peas and bring to a brisk simmer.
-
21
Cook the peas briefly until just done, then drain.
-
22
Melt the butter in a wide deep skillet over medium heat.
-
23
Add the garlic and sage leaves and let them sizzle without browning, then turn off the heat.
-
24
Add the gnocchi one by one to the boiling water.
-
25
Carefully stir as the gnocchi begin to bob to the surface.
-
26
You may do this in batches if your burner is not strong enough to maintain a rapid simmer.
-
27
Cook for 60 to 90 seconds, until tender (semolina gnocchi will take about 2 minutes), then transfer cooked gnocchi to the butter sauce using a wide skimmer.
-
28
Add the cooked peas and a little salt and pepper and gently toss everything together with a large spoon.
-
29
Pour into a warm low-sided ovenproof serving vessel.
-
30
If desired, sprinkle with 2 tablespoons Parmesan and run under the broiler till lightly browned.
-
31
Garnish with the chopped parsley and scallions.
-
32
Serve with plenty of grated Parmesan, and spoon some of the sage butter over each portion.
-
33
Pass the pepper mill.
