Gnocchi with Sage Browned Butter Recipe

How to make it

---

• Boil unpeeled potatoes in salted water until fork-tender; drain. Peel potatoes, discarding skins.
• Press through a ricer and into a large bowl. Add flour, eggs and salt.
• Mix until you have a pliable ball of dough.
• Dust work area with flour. Knead dough for a few minutes.
• Cut a ½-inch slice of dough and roll it out with your hands until you have a roll about the thickness of your thumb.
• Repeat with remaining dough.
• Cut rolls into 1-inch-long pieces.
• Hold a floured fork with the curved part facing the work surface. Use your finger to press a piece of dough gently against the fork and roll it slightly, letting it fall to the work surface.
• The result should be gnocchi with an indent on one side from your finger and a pattern from the fork on the other.
• Handling carefully, place gnocchi on a lightly floured cookie sheet
• Keep them from touching so they don’t stick together.
• Prepare Sage Browned Butter.
• Bring 3 quarts salted water to a boil over medium-high heat in a large Dutch oven.
• Drop 10 to 12 gnocchi at a time into water; cook 3 to 4 minutes or until they float to the surface.
• Remove with a slotted spoon, draining as much water as possible.
• Place gnocchi in a serving dish and drizzle with Sage Browned Butter.
• Repeat procedure, layering the batches in the dish.
• *********************************
• Sage Browned Butter
• ********************************
• • 1⁄2 cup butter
• • 1⁄4 cup chopped sage leaves
• ************************************
• Melt butter in a heavy saucepan over medium heat, stirring constantly.
• Add sage and cook, stirring constantly, 5 to 6 minutes or just until butter begins to turn golden-brown.
• Remove from heat