Gnocchi di Patate

Ingredients

• 2 pounds potatoes
• 1.5 cups all-purpose flour
• 1 whole large eggs
• 1 teaspoon salt
• 10 leaves fresh sage leaves
• 4 tablespoons butter
• 0.5 cup parmesan cheese
• 1 teaspoon black pepper

Instructions

1. 1

   Begin by boiling the potatoes in a large pot of salted water for about 30-40 minutes, or until they are fork-tender.

2. 2

   Once cooked, drain the potatoes and let them cool slightly. Peel the skins off while they are still warm.

3. 3

   Pass the peeled potatoes through a potato ricer or mash them until smooth in a large mixing bowl.

4. 4

   Add the flour, egg, and salt to the mashed potatoes. Mix gently until a dough forms. Be careful not to overwork the dough.

5. 5

   On a floured surface, divide the dough into 4 sections. Roll each section into a long rope, about 1/2 inch in diameter.

6. 6

   Cut the ropes into 1-inch pieces. To shape the gnocchi, use a fork to gently press down on each piece, creating ridges.

7. 7

   Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface, about 2-3 minutes.

8. 8

   While the gnocchi are cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter is slightly browned and the sage is crispy, about 3-4 minutes.

9. 9

   Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage butter. Toss gently to coat.

10. 10

    Serve the gnocchi hot, garnished with grated Parmesan cheese and a sprinkle of black pepper.