Prep time: 60min - Cook time: 10min - Total time: 70min
2 large russet potatoes, unpeeled
1 cup all-purpose flour
1 large egg, lightly beaten
½ teaspoon ground nutmeg
1 teaspoon salt, more for boiling
¼ teaspoon black pepper
10 tablespoons butter
5-6 fresh sage leaves
¼ cup fresh parmesan cheese, grated
Place potatoes in a large pot, add water and a generous amount of salt. Bring to a boil over medium-high heat (you can cover the pot for the water to come to a boil faster). Cook until fork-tender, 30-40 minutes, time will vary depending on the size of the potatoes.
Drain and let them cool slightly.
Peel the potatoes with a small knife or potato peeler. Press potato flesh through a ricer.
Spread potatoes on a large cutting board or a large clean flat surface. Sprinkle with salt, pepper and nutmeg. Add half of the flour, and toss.
Form the potatoes-flour mixture into a “volcano” and make a well in center.
Add egg to the center of the well. Using a fork or your fingers start to introduce the potato mixture into the egg little by little.
Work the dough with your hand, adding more flour as you go, until the dough is completely incorporated.
Gently knead just until dough comes together (about 1 minute).
Cut dough into 4-5 equal portions, and form into balls.
Clean the working surface and sprinkle with flour.
Roll each ball into a 22-inch-long rope. Cut each rope into small pieces. Score gnocchi with a fork or gnocchi board (optional).
Cook gnocchi in small batches for 3 minutes, in boiling water, or until they rise to the top.
While the gnocchi is boiling, melt butter in a large skillet over medium heat, add sage. Cook 5-7 minutes until butter browns.
With a large slotted spoon add gnocchi to the pan directly from the boiling water; toss. Cook 1 minute or until browned.
Repeat with remaining butter and gnocchi.
Serve and sprinkle with cheese.