Target: 6 × 4 inches · landscape

Homemade Potato Gnocchi from Scratch

100 min · 4 servings

Ingredients

□ 2 lb russet potatoes

□ 1 1/4 cups all-purpose flour

□ 1 large egg yolk

□ 1 tsp fine salt, for the dough

□ 1 tbsp fine salt, for the cooking water

□ 3 tbsp unsalted butter

□ 10 fresh sage leaves

□ 1/4 cup finely grated Parmesan cheese

1. Bake potatoes at 425 F until tender and dry. Rice while hot and let steam escape.

2. Fold potato with salt, yolk, and most flour. Test one dumpling; add flour only if it falls apart.

3. Roll dough into ropes, cut pieces, and ridge each lightly over a fork.

4. Boil in gentle batches until the gnocchi float. Brown butter with sage in a wide skillet.

5. Toss gnocchi in sage butter, let a few sides turn golden, and serve with Parmesan.

Cook’s note: Work the dough just until it comes together; extra flour makes gnocchi dense.