Potato Gnocchi with Parmesan and Sage

Name: Potato Gnocchi with Parmesan and Sage
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 2 pounds, russet potatoes, washed; 1 1/4 cups, unbleached all-purpose flour, plus more as needed; 1 teaspoon, table salt, plus more for cooking liquid; 6 tablespoons, unsalted butter; 12 , whole fresh sage leaves, cut into thin strips, (other fresh herbs such as oregano, thyme, chives, or marjoram can be substituted); 1/2 cup, grated Parmesan cheese, plus extra for passing

0 comments

Appears in Cook's Illustrated March/April 1995

For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

SERVES4 to 6 as a main course

TIME2¼ hours

This is a members' feature.