Draggingtree Posted August 29, 2015 Share Posted August 29, 2015 Gnocchi with Sage, Butter, and ParmesanPUBLISHED: SEPTEMBER 2015 IngredientsSERVINGS: 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 1 Link to comment Share on other sites More sharing options...
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