A delightful twist on the classic gnocchi recipe, featuring golden brown butter and crispy sage for a rich and aromatic dish.
Boil the potatoes until tender, then peel and mash them until smooth.
Ensure the potatoes are completely smooth to avoid lumps in the gnocchi.
Combine the mashed potatoes with flour and egg to form a dough. Knead gently until smooth.
Add flour gradually to prevent the dough from becoming too dry.
Roll the dough into ropes and cut into small pieces to form gnocchi.
Dust the surface with flour to prevent sticking.
Cook the gnocchi in boiling water until they float, then remove with a slotted spoon.
Cook in batches to avoid overcrowding the pot.
Melt butter in a skillet over medium heat until it turns golden brown, then add sage leaves and fry until crispy.
Watch the butter closely to prevent burning.
Toss the cooked gnocchi in the brown butter sauce until well coated.
Ensure the gnocchi are evenly coated for maximum flavor.
Serve the gnocchi warm, garnished with extra sage leaves if desired.
Serve immediately to enjoy the gnocchi at their best texture and flavor.
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