🥟 Homemade gnocchi with sage lemon butter
Ingredients
- 4 large russet potatoes
- 2 to 4 egg yolks
- 1 tsp kosher salt
- 125 g all-purpose flour (about 1 cup)
- 60 g unsalted butter
- 2 tbsp extra-virgin olive oil
- 1/2 cup fresh sage leaves
- 1 tbsp lemon juice
- Zest of 1 lemon
- Freshly grated Parmesan
- Salt
Method
- Heat the oven to 200 °C. Wash the potatoes, poke them all over with a fork, coat lightly with oil and salt, and roast 1 h 30 to 2 h directly on the rack until fork-tender.
- While still warm, scoop out the flesh and pass it through a ricer onto your work surface in a mound.
- Add 2 egg yolks, the salt and a quarter of the flour. Mix gently until the dough starts to come together; add another yolk if it stays too dry.
- Work in the rest of the flour one tablespoon at a time, kneading as little as possible, until smooth. Use as little flour as you can: that is what keeps the gnocchi light.
- Divide into four, roll each piece into a 2.5 cm rope, then cut into 2.5 cm pillows. Rest 15 min on a floured tray.
- Heat the butter and olive oil in a large pan. Add the sage and a large pinch of salt, and fry until the leaves are crisp; drain them on paper towel.
- Boil the gnocchi in well-salted water. As soon as they float, move them straight into the sage butter.
- Add the lemon juice, raise the heat and brown the gnocchi for 3 to 4 min. Loosen with pasta water a spoonful at a time until the sauce is glossy and emulsified. Stir in the zest.
- Serve at once with the crisp sage, extra zest and plenty of Parmesan.
Adapted from Nick's Kitchen (YouTube)
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