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1
For the gnocchi: Remove the skins from the freshly baked potatoes and pass them through a food mill or potato ricer.
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2
Spread riced potatoes in a single layer on a sheet tray and allow to cool.
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3
Bring 4 quarts of salted water to a boil.
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4
In a large bowl combine cooled potatoes, beaten egg, salt and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand.
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5
Knead dough on a floured surface for about a minute.
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6
Cut off a decent-sized section of dough.
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7
Roll it into a 10-12 inch long snake that is 3/4-inch thick.
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8
Using a knife or pastry scraper, cut the snake into 1-inch wide bits.
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9
Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan.
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10
Repeat with the remaining dough.
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11
The gnocchi can be cooked in boiling water right away.
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12
Boil them for 1-3 minutes.
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13
The gnocchi are done cooking when they float to the surface of the water.
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14
Remove them from the water with a slotted spoon or wire spider.
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15
For the brown butter and sage sauce: In a small saucepan or frying pan over medium low heat, gently melt the butter.
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16
Then add shallots, nutmeg, and sage.
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Heat until butter solids turn brown and smell nutty.
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18
Remove from heat and add salt and pepper to taste.
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19
Pour over cooked gnocchi.
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20
Recipe adapted from Americas Test Kitchen.
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Recipe serves 2 to 3 as a main dish, or 4 to 6 as an appetizer.
