POTATO GNOCCHI
This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Place the potatoes in a medium stock pot and add enough cold water to cover by about 2 inches. Salt the water and bring it to a boil over moderately high heat. Cook the potatoes until easily pierced with a fork, 12 to 14 minutes, depending on the size of the potatoes. Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Push the potatoes through a food mill or potato ricer onto a lightly floured work surface.
- 2. Gather the potatoes into a mound and make a well in the center. Sprinkle half the flour into the well and gently add in the eggs, egg yolk, and nutmeg. Mix the ingredients by hand until a soft dough forms. If necessary, add more flour, a little at a time, until the dough has a smooth, evenly moistened consistency.
- 3. Lightly flour your work surface and divide the dough into six or eight portions. Roll the portions into 1-inch-thick ropes and cut the ropes into 1-inch pieces. Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be kept, on a floured baking sheet and loosely covered, in the refrigerator up to 8 hours.
- 4. When you're ready to serve the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi and stir a few times to submerge and separate them. Cook at a gentle boil until the gnocchi are tender and just beginning to float, 2 to 3 minutes. Drain the gnocchi thoroughly and serve with a desired sauce or cheese.
- In a medium pot over medium-high heat, melt 3/4 cup (1 1/2 sticks) unsalted butter with 8 torn fresh sage leaves. Cook until the butter is slightly browned and smells nutty, 2 to 3 minutes. Place the gnocchi in a serving dish and sprinkle with 3/4 cup grated Parmigiano-Reggiano cheese. Spoon the brown butter over the gnocchi and garnish with the sage leaves.
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