Gnocchi with Butter, Sage and Walnuts

Gnocchi with Butter, Sage and Walnuts
Makes 6
Prep 30 m
Bake 55 m
Cool 30 m
Cook 4 m



  1. 1 of 6 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.
  2. 2 of 6 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.
  3. 3 of 6 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.
  4. 4 of 6 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.
  5. 5 of 6 Melt butter in a skillet; add sage and remaining 1/4 tsp salt. Cook 30 seconds.
  6. 6 of 6 Toss butter mixture with gnocchi. Add nuts, Parmesan and pepper and serve.
Nutrition Information for Gnocchi with Butter, Sage and Walnuts
Servings Per Recipe: 6
Per Serving: 12 g pro., 53 g carb., 4 g fiber, 104 mg chol., 10 g sat. fat, 444 kcal cal., 22 g Fat, total, 301 mg sodium, 0 null Mark as Free Exchange