Prep time: 1 hour
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
*I found recipes here and here
- 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
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