🥟 Pan-Fried Gnocchi with Sage Butter

Chef notes

Made the gnocchi from scratch: you boil the potatoes, rice them, mix in flour and egg, and roll them into little pillows. Then I pan-fried them in butter with fresh sage until they got crispy on the outside. That crispy outside with the soft inside is SO good. Don't overwork the dough or they get tough.

Ingredients

• Russet potatoes
• All-purpose flour
• Egg
• Salt
• Butter
• Fresh sage
• Parmesan

Recipe

1. 1.Rub potatoes with oil, sprinkle salt on top, and bake at 400°F for 1 hour.
2. 2.While still hot, peel the potatoes and push them through a ricer onto a clean surface.
3. 3.Add a little flour and 1 egg yolk and gently work into a dough. Don't overwork it or the gnocchi gets tough.
4. 4.Roll the dough into logs and cut into pillow-shaped pieces.
5. 5.Drop gnocchi into well-salted boiling water and cook until they float to the surface.
6. 6.Transfer to a hot pan and fry until crispy on the outside.
7. 7.Add butter, fresh sage, lemon zest, and Parmesan. Toss to coat and serve immediately.