Potato Gnocchi with Brown Butter and Sage
Pillowy hand-rolled gnocchi made from baked russet potatoes get a crisp golden sear in nutty brown butter with crackling fried sage leaves - simple, but it takes a careful hand to get the dough right.
Ingredients
- 2 pounds russet potatoes (about 3 large)
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400 F. Pierce the potatoes several times with a fork and bake directly on the rack for 50 to 60 minutes, until a knife slides in with no resistance.
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