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Ingredients

Directions

  • Heat oven to 400 degrees. Scrub potatoes and pierce with a fork. Bake at 400 degrees for 55 minutes. Remove from oven and cool slightly. Spoon flesh into a large bowl and mash until smooth. Cool to room temperature.

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  • Make a well in potatoes. Add egg yolks, 1/4 tsp of the salt and the nutmeg. With a fork, gently mix egg into potatoes. Slowly stir in flour. Knead in bowl a few times until dough comes together. Turn out onto a floured surface and continue to knead for 2 to 3 minutes until soft and smooth. Cover with plastic wrap and refrigerate for 30 minutes.

  • Divide dough into 8 equal pieces. On a floured surface, roll 1 piece into a rope about 18 inches in length. Cut into 1-inch pieces and roll over tines of a fork. Transfer to a floured baking sheet. Repeat with remaining dough.

  • Bring a large pot of lightly salted water to a boil. Add half the gnocchi and return to a simmer; when gnocchi float to the top, about 1 to 2 minutes, remove to a large bowl with a slotted spoon. Repeat with remaining gnocchi.

  • Melt butter in a skillet; add sage and remaining 1/4 tsp salt. Cook 30 seconds.

  • Toss butter mixture with gnocchi. Add nuts, Parmesan and pepper and serve.

Nutrition Facts

444 calories; 22 g total fat; 104 mg cholesterol; 301 mg sodium. 53 g carbohydrates; 12 g protein;

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