Categories: Pasta
Ingredients
- 21/2 pounds russet potatoes (about 4 large), scrubbed
- 11/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt, plus more
- 1 egg, beaten to blend
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, room temperature
- 2 ounces Parmesan, finely grated, plus more for serving
- 24 sage leaves
- Freshly ground black pepper
Directions
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Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.
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Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
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Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.
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Serve gnocchi topped with pepper and more Parmesan.