Gnocchi is a small potato dumpling when preparing this dish if you over work the potatoes or mash then it can release too much starch leaving you with a dense Gnocchi. The texture should be light and fluffy. Instead of using an all-purpose flour, I used whole wheat flour to lighten the dish a touch from the starch in potatoes, and the results.
2 pounds russet potatoes
1 large egg, lightly beaten
3/4 cup plus 1 tablespoon or if you have a food scale measure 4 ounces whole wheat flour, plus extra for the counter. ( if you don’t have whole wheat or don’t prefer you can use all-purpose flour)
1 teaspoon for Gnocchi and 1 tablespoon salt for the boiling water
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
FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
Holding each potato with pot holder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill on to a rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
Transfer 3 cups or 16 oz of the warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is starting to browned and releases a nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi.
Gently toss gnocchi with sauce and serve.
You can use your own marinara sauce, or a garlic butter sauce. Top with parmesan cheese, and don’t forget the vino.