Gnocchi With Sage Brown Butter Sauce

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 3/4-2 lbs russet potatoes, peeled, cut in 1/2 inch cubes (about 5 medium)
• 1/2 cup parmesan cheese, freshly grated
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 large egg yolk
• 1 cup all-purpose flour
• 10 tablespoons butter, divided (1-1/4 sticks)
• 1/2 cup fresh sage, thinly sliced
• 1 1/2 teaspoons lemon peel, finely grated (packed)

Recipe

• 1 steam potatoes until tender, about 15 minutes. transfer to large bowl. cool slightly, about 10 minutes, then mash until smooth. mix in next 4 ingredients. add yolk; mix until blended. gradually mix in 1 cup flour. knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
• 2 line rimmed baking sheet with parchment. divide dough into 4 equal pieces. roll 1 piece on lightly floured surface into 24 inch-long rope. cut rope into 1-inch pieces. holding gnocchi in palm, roll whisk over each to form indentations. transfer gnocchi to prepared baking sheet. repeat with remaining dough.
• 3 cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. add sage and lemon peel. season with salt and pepper; set sauce aside.
• 4 meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
• 5 do ahead: gnocchi and sage brown butter sauce can be made 2 hours ahead. let stand at room temperature.
• 6 pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. divide equally among bowls and serve.
• 7 note: these gnocchi are also delicious with a creamy gorgonzola cheese sauce. stir 1 cup cream and 2 ounces crumbled gorgonzola in a medium saucepan until smooth. add cooked browned gnocchi and toss to warm through.