Entree: San Marino – Gnocchi di Patate (Soft potato dumplings traditionally boiled and finished in butter and sage)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr

Ingredients

- 2 lb (900 g) russet potatoes
- 1 large egg (approx. 50 g)
- 1 1/2 cup (190 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine sea salt, plus more for boiling water
- 6 tbsp (85 g) unsalted butter
- 10 fresh sage leaves (approx. 2 g)
- 1/2 cup (50 g) grated Parmigiano-Reggiano, plus extra for serving
- Freshly ground black pepper to taste
- 1/4 cup (30 g) extra flour for work surface and shaping

Instructions

1. Preheat the oven to 400°F (200°C). Pierce the potatoes several times with a fork and place directly on the oven rack; roast until very tender, about 50–60 minutes.
2. When cool enough to handle, peel the potatoes and pass them through a ricer or mash very finely on a clean surface; spread the mashed potato in a thin layer to release steam and cool for a few minutes.
3. Stir the egg and 1 tsp salt into the warm riced potato, then sprinkle 1 1/2 cup (190 g) flour over the potato. Gently combine with your hands or a bench scraper until a soft, slightly tacky dough forms; avoid overworking.
4. Divide the dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4 inch (2 cm) pieces and, if desired, roll each piece over the tines of a fork to create ridges. Dust finished gnocchi lightly with extra flour.
5. Bring a large pot of salted water to a rolling boil. Reduce to a gentle boil and add gnocchi in batches to avoid crowding. Cook until they float and then cook 30–60 seconds longer; remove with a slotted spoon and keep warm.
6. While the gnocchi cook, melt the butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty, 3–4 minutes.
7. Add the sage leaves to the brown butter and fry briefly until crisp, about 30 seconds. Remove half the sage leaves to a plate for garnish if desired.
8. Add the drained gnocchi to the skillet and toss gently to coat and lightly brown the outsides, 1–2 minutes. Remove from heat and stir in 1/2 cup (50 g) grated Parmigiano-Reggiano and a few grinds of black pepper.
9. Divide between plates, garnish with reserved sage leaves and extra Parmigiano-Reggiano, and serve immediately.