Gnocchi with Sage Butter

Steps

1. 01

   Bake or boil potatoes in their skins until tender. Peel while hot and pass through a ricer onto a work surface.

   ~35 min

2. 02

   Allow steam to escape briefly. Scatter flour, salt, and nutmeg over the potatoes, add egg yolk, and gently bring together into a soft dough. Do not knead heavily.

   ~5 min

3. 03

   Roll into ropes about 1.5 cm thick, cut into 2 cm pieces, and roll over a fork to create ridges.

   ~15 min

4. 04

   Cook gnocchi in salted boiling water until they float, then give them 20–30 more seconds. Transfer with a slotted spoon.

   ~5 min

5. 05

   Melt butter in a wide skillet until it foams and turns nutty brown. Add sage leaves and fry until crisp.

   ~4 min

6. 06

   Toss gnocchi in the sage butter. Finish with Parmigiano, black pepper, and lemon zest if using. Serve at once.

   ~2 min