Potato Gnocchi with Browned Butter and Sage
Why This Recipe Works
Making gnocchi is simple: Cook the potatoes; peel and mash; knead the cooked spuds into a dough with a minimum of flour; shape; and boil for a minute. And yet the pitfalls are numerous (lumpy mashed potatoes, too much—or too little—flour, a heavy hand when kneading, and bland flavor). We wanted a foolproof recipe for impossibly light gnocchi with unmistakable potato flavor. Baking russets (streamlined by parcooking the potatoes in the microwave) produced intensely flavored potatoes—an excellent start to our gnocchi base. To avoid lumps, which can cause gnocchi to break apart during cooking, we turned to a ricer, which gave us a smooth, supple mash. While many recipes offer a range of flour, which ups the chances of overworking the dough (and producing leaden gnocchi), we used an exact amount based on the ratio of potato to flour so that our gnocchi dough was mixed as little as possible. And we found that an egg, while not a traditional ingredient, tenderized our gnocchi further, delivering delicate, pillowlike dumplings.