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For the Gnocchi:
4 large Russet potatoes, about 3 pounds
2 tablespoons extra virgin olive oil
2 tablespoon unsalted butter
1/2 teaspoon fine sea salt or to taste
¼ teaspoon finely ground black pepper
1/8 teaspoon nutmeg, freshly grated if possible
1/4 cup grated Parmigiano-Reggiano cheese
1 1/2 cups unbleached all-purpose flour, divided
3 egg yolks, lightly beaten

For the Creamy Sage Sauce:
6 Tablespoons (3/4 stick) butter
2 cloves garlic, minced, about 3/4 to 1 teaspoon
6-9 fresh sage leaves
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup reserved gnocchi cooking water
Freshly ground black pepper
extra grated Parmigiano-Reggiano cheese to sprinkle on top

span style="font-family: gochi hand; font-size:1.2em;">Make the gnocchi:

        Preheat oven to 450°F. Prick potatoes several times with a fork and bake for about 1 hour, until completely cooked through.
        When the potatoes are just cool enough to handle, split them lengthwise and scoop out the flesh into a ricer or food mill. Measure out 6 cups of the riced potatoes. Reserve any extra for another use. Alternatively, in batches, you can push it through a strainer into a bowl.
        In a small pot, add the olive oil and butter, heat to melt the butter and stir in the salt, pepper and nutmeg. Drizzle over the potatoes. Add the cheese and 1 cup of the flour. Stir to combine. And then using your hands, work in the egg yolks so they are evenly distributed throughout.
        Dust a work surface with the remaining 1/2 cup flour. Turn the potato dough out onto the work surface and immediately knead it into a fat log. Cut it into 6 pieces and roll each piece into snakes about 3/4-inch wide. Cut the snakes into 1-inch pieces. If you like, you can create a marking on each piece, by rolling it down the tines on the back of a fork. To prevent them from drying out, keep the gnocchi covered with a kitchen towel. Refrigerate for up to 12 hours or freeze until ready to cook.

Make the creamy sage sauce:
        while the gnocchi is cooking, heat a large sauté pan over medium heat, add the butter and melt. Add the garlic and sage and cook for 1 minute. Add the cream and bring to a boil and continue to boil for about 2 mnnutes. Lower the heat, and stir in the parmesan. Taste for salt. You may want a pinch or 2. Reduce heat to very low, stirring occasionally while gnocchi is cooking.

Cook the gnocchi:
        Cook gnocchi in salted boiling water for about 2-3 minutes, until they float to the top of the pot. From frozen they may take another minute longer. Reserve ½ cup of the starchy cooking liquid and drain. Add the gnocchi to the pan of cream sauce, and gently toss to coat, if necessary, adding some of the reserved cooking liquid to thin out the sauce. Serve topped with extra cheese, and a few grinds of black pepper.

Makes 4-6 servings.    YUM!

LESSONS Learned:
1. A food ricer is a great tool to make sure you get that fluffy, light texture. They’re cheap and great for mashed potatoes too.
2. It’s important once the potatoes are baked, to use them as soon as they are cool enough to handle. Don’t let them completely cool first.
3. These are easily frozen. Spread them out in a single layer on a baking sheet dusted with flour, freeze until solid and then transfer to a plastic freezer bag or container for up to 3 months.
4. I have a ton of sage and other herbs in pots on my sunny deck. If you like alot of sauce, you may want to double the sauce recipe. But, if you don’t want to make the creamy sage sauce? I love these simply boiled and coated in butter and sprinkled with salt just as much. YUM!