Potato Gnocchi with Browned Butter and Sage

Name: Potato Gnocchi with Browned Butter and Sage
Yield: Serves 2 to 3 as main dish, or 4 to 6 as appetizer
Ingredients: 2 pounds, russet potatoes; 1 large, egg, lightly beaten; 3/4 cup plus 1 tablespoon (4 ounces), all-purpose flour, plus extra for the counter; 1 teaspoon plus 1 tablespoon, salt; 4 tablespoons, unsalted butter, cut into 4 pieces; 1 small, shallot, minced; 1 teaspoon, minced fresh sage; 1 1/2 teaspoons, lemon juice; 1/4 teaspoon, salt

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Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

What's the secret to transforming two heavyweight ingredients—flour and potato—into featherweight dumplings? It comes down to the simplest of strategies: precision.

SERVES2 to 3 as main dish, or 4 to 6 as appetizer

TIME1¾ hours

has video

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...

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