Potato Gnocchi Recipe

Time1h

Serves4

Make Potato Gnocchi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Cook the Potatoes
Place the Russet potatoes in a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 30-40 minutes. Drain and let cool slightly.
2
Mash the Potatoes
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Allow the mashed potatoes to cool completely.
3
Make the Dough
In a large bowl, combine the cooled mashed potatoes, all-purpose flour, beaten egg, and salt. Mix until a dough forms, being careful not to overwork it.
4
Shape the Gnocchi
Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces and, if desired, roll each piece over the tines of a fork to create ridges.

5
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water in batches. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

6
Make the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is browned and the sage is crispy, about 5 minutes. Season with salt and black pepper to taste.
7
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat the gnocchi in the sauce. Cook for an additional 1-2 minutes to heat through.

8
Plate the Gnocchi
Transfer the gnocchi to serving plates and sprinkle with grated Parmesan cheese. Serve immediately.