Gnocchi with Sage, Butter, and Parmesan

[Draggingtree]

Gnocchi with Sage, Butter, and Parmesan

PUBLISHED: SEPTEMBER 2015

Ingredients

SERVINGS: 4

· 2½ pounds russet potatoes (about 4 large), scrubbed

· 1¼ cups all-purpose flour, plus more for dusting

· 2 teaspoons kosher salt, plus more

· 1 egg, beaten to blend

· 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature

· 2 ounces Parmesan, finely grated, plus more for serving

· 24 sage leaves

· Freshly ground black pepper

Preparation

· Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.


· Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with

http://www.bonappetit.com/recipe/gnocchi-with-sage-butter-and-parmesan

[Pepper]

Did someone say butter?