The secret to great gnocchi is treating the dough with a light hand. Mash, mix, and knead those spuds as little as possible for the best results.
4 small or medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon black pepper
1½ cups all-purpose flour
2 tablespoons butter
- Add the potatoes to a large pot of cool salted water. Bring to a boil, and cook for 20 to 25 minutes, or until a fork can easily poke through one. Drain the potatoes and set aside until cool enough to handle but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add salt and pepper and mix well. Make a well into the center of the potatoes and crack an egg into it. Whisk the egg briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
- Put 1 cup of flour onto a clean surface and turn out the potato dough onto it, keeping the extra ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out one part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remainder of the dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the
- top; after another 15 to 30 seconds in the water, remove.
- In a pan over medium heat, melt the butter and add the sage. Add the gnocchi and toss until lightly golden.