Potato Gnocchi with Browned Butter and Sage

Name: Potato Gnocchi with Browned Butter and Sage
Yield: Serves 2 to 3 as main dish, or 4 to 6 as appetizer
Ingredients: 2 pounds, russet potatoes; 1 large, egg, lightly beaten; 3/4 cup plus 1 tablespoon (4 ounces), all-purpose flour, plus extra for the counter; 1 teaspoon plus 1 tablespoon, salt; 4 tablespoons, unsalted butter, cut into 4 pieces; 1 small, shallot, minced; 1 teaspoon, minced fresh sage; 1 1/2 teaspoons, lemon juice; 1/4 teaspoon, salt

Appetizers
Main Courses
Potatoes
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

What's the secret to transforming two heavyweight ingredients—flour and potato—into featherweight dumplings? It comes down to the simplest of strategies: precision.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 2 to 3 as main dish, or 4 to 6 as appetizer

TIME 1¾ hours

Why This Recipe Works

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