3-4 small or medium russet potatoes
1 teaspoon salt
1 teaspoon pepper
1-1½ cups flour
2 tablespoons of butter (for pan frying)
Sage (for pan frying)
- Add potatoes to a large pot of cool water. Bring the pot of water to a boil and boil potatoes for 20-25 minutes, or until a fork can easily poke through it.
- Drain potatoes and allow to cool.
- Using a peeler or your fingers, remove the skin of potatoes.
- In a medium bowl, mash the potatoes until all lumps are gone.
- Add salt and pepper to mashed potatoes and mix well.
- Make a ring of the potatoes and crack an egg in the center.
- Whisk the egg and lightly mix into the potatoes until evenly distributed.
- Knead the dough, adding flour along the way until the dough loses stickiness and becomes a more solid mound.
- Slice dough into 4 parts, take one part and roll it out into a long rope, about an inch wide.
- Slice rope into ½-inch squares and set aside.
- Using an overturned fork, you can slide each gnocchi square over the fork prongs so they become serrated in a corkscrew shape. Another way to shape the gnocchi is to simply press your finger into the gnocchi to form a small basin.
- Bring a large pot of water to a boil and add the gnocchi. Boil until they float to the top, then remove.
- In a pan over medium heat, melt butter and add sage.
- Add gnocchi to pan with sage butter, toss until lightly golden on the outside.