Gnocchi Isn't Pasta. (It's Way Easier)

Ingredients

• 2 pieces Russet Potatoes (large, about 300 g each, scrubbed)
• 1 large Egg (room temperature)
• 1 cup All-Purpose Flour (measure loosely; you may need slightly less)
• 1 tsp Salt (plus extra for the boiling water)
• 0.5 tsp Black Pepper (freshly ground)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 1 tablespoon Nonfat Dry Milk Powder (adds depth to brown butter)
• 10 leaves Fresh Sage Leaves (washed and patted dry)
• 0.25 cup Parmesan Cheese (freshly grated)
• 4 quarts Water (for boiling gnocchi, salted generously)

Instructions

1. Microwave the Potatoes

   Rinse the two russet potatoes, poke each a couple of times with a fork, then microwave on high until completely soft (about 8‑10 minutes).

   Time: PT10M

2. Rice the Hot Potatoes

   While still hot, press the potatoes through a potato ricer onto a lightly floured work surface. If you don’t have a ricer, use a food mill or grate quickly, but work fast to let steam escape.

   Time: PT2M

3. Form the Dough

   Create a well in the mashed potatoes, add the egg, a pinch of salt and pepper, then sprinkle most of the flour over the mixture. Gently stir until a shaggy dough forms, adding more flour a tablespoon at a time until the dough holds together but is still soft.

   Time: PT5M

4. Shape the Gnocchi

   Divide the dough into 4 equal portions. Roll each portion into a rough cylinder about ¾‑inch thick, dusting with flour. Cut the cylinder into ¾‑inch pieces. Press each piece lightly with a fork or gnocchi board to create ridges.

   Time: PT5M

5. Boil the Gnocchi

   Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; they are done when they float to the surface. Use a spider strainer to lift them out and plunge into a bowl of ice‑water to stop cooking.

   Time: PT5M

   Temperature: boiling

6. Make Brown Butter Sage Sauce

   In a skillet over medium heat, melt the butter. Add the dry milk powder and continue cooking until the butter turns a nutty golden brown. Add the sage leaves and let them crisp for 30 seconds.

   Time: PT5M

   Temperature: medium heat

7. Combine and Serve

   Add the boiled gnocchi to the skillet, toss gently for 1‑2 minutes to coat in the brown butter and sage. Plate, drizzle any remaining sauce, and finish with grated Parmesan.

   Time: PT2M

   Temperature: medium heat

8. Clean Up

   Wash the work surface, ricer, bowls, pot, skillet, and utensils. Dry and store equipment.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g