I made gnocchi with brown butter sage sauce for dinner tonight (It’s sounds hard…or I thought it did till I actually saw the recipe) and it was AWESOME! I looked at tons of recipes and found 2 that looked easy(ish) and combined the 2. One I found online and the other was from the Globe and Mail (newspaper). Surprisingly this was super easy (it took a really, really long time). I choose the sage sauce because it looked easy but you can use anything you like!
•Poke a few holes in each potato and spread the potatoes out on a baking sheet. Bake until potatoes are cooked, about 1 hour (maybe a little longer)
•As soon as the potatoes are cool a bit (still very warm) scoop out the inside and peel away skin (this is easier to do when they are warm) . Mash potatoes. Spread the potatoes onto a clean, cool, lightly floured surface.
•Whisk together the eggs and salt together and pour on top of potatoes. Sprinkle 1 cup of the flour over the eggs, work the ingredients together (I used a scraper thing), cutting into them and then pile together. keeping adding a little extra flour to reduce stickiness.
•When the mixture holds together, knead briefly, continuing to flour the work surface to prevent sticking . As soon as the dough is smooth and holds together, stop kneading and shape it into a thick log.
•Working with ¼ of the dough at a time, roll the dough into long ropes. Then cut them into 1-inch-long pieces. Optionally, form ridges on the gnocchi using a dinner fork ( i looked up some YouTube tips and demos). Transfer the gnocchi to a lightly floured baking sheet while rolling out remaining dough.
•Boil a large pot of water, add a generous pinch of salt, and boil the gnocchi in small batches until they float. With a slotted spoon, remove the gnocchi and spread on a baking sheet.