2 pounds Russet potatoes
Salt to taste
1 1/2 cups unbleached all-purpose flour
- Scrub the potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not falling apart. Peel the potatoes while they're still hot. Pass them through a vegetable mill into a large bowl. Let them dry on a baking sheet for about 15 minutes. Add salt to taste, then gradually add the flour to the potatoes, working in the flour with a wooden spoon.
It is important that the potatoes are not overcooked.
- Knead the dough gently for about 5 minutes, or until soft and supple, on a lightly floured board or wooden work surface. Divide the dough into 8 equal pieces.
- Roll each piece into a rope about 3/4-inch in diameter and 8 inches long.
Cut each rope into 3/4-inch long pieces, pinging the ends closed. Continue until all of the dough has been rolled and cut.
- To add texture, roll the gnocchi over the large holes of a cheese grater, or drag the tines of a fork across each gnocchi. Bring a large pot of lightly salted water to a rolling boil; drop in the gnocchi. Boil them until they rise to the top, then remove them with a slotted skimmer; transfer them to a heated platter or bowl. To serve toss gnocchi with the brown butter and sage sauce.
Brown Butter and Sage Sauce
3 tablespoons butter
2 teaspoons chopped fresh sage
salt and pepper to taste
In 2-quart saucepan, gently melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. Do not make butter too dark, or it will turn bitter. Remove from heat; add sage, salt and pepper; set aside.
