Gnocchi in Lemon Sage Butter (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 1 hour

Cook time: 1 hour, 2- 5 min
Ready in: 2 hours, 2- 5 min
Serves: 4- 8

Ingredients: 
2 lb. russet potatoes
1 egg- lightly beaten
2 tsp. salt
Approx. 1 3/4 c. flour
1/4 c. butter
3/4 c. sage- chopped
1/4 c. lemon juice
1/2 c. Parmesan cheese
Garlic powder, to taste
Salt, to taste

Directions:
- Preheat oven to 350
- Pierce unpeeled potatoes several times each with a fork
- Bake until done, about 1 hour
- While potatoes are baking, melt butter in a medium saucepan over medium-high heat
- Add sage and cook until butter starts to turn brown and smells slightly nutty
- Turn heat down to a low simmer and add lemon juice

- Once cooked, let cool just long enough to handle

- Peel potatoes
- Rice or finely grate potatoes into a large mixing bowl
- Stir in egg and salt
- Slowly incorporate flour until dough is still moist but is no longer tacky; the less flour used, the lighter the gnocchi will be
- Turn onto lightly floured surface and knead lightly
- Roll into 1/2” thick ropes
- Cut into 1” pieces
- Press lightly with floured fork to shape
- Cook gnocchi in boiling water until it floats, about 2 min

- Add gnocchi to sauce and stir

- Add cheese, garlic powder, and salt to taste

- Serve immediately

*I found recipes here and here