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Gnocchi with Sage, Butter, and Parmesan


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Gnocchi with Sage, Butter, and Parmesan




· pounds russet potatoes (about 4 large), scrubbed

· 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


· 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 Scissors-32x32.png


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