EFK Homemade Gnocchi with Brown Butter Sage

Directions

1. Heat the BlueStar oven to 400°F. Pierce the potatoes and bake until completely tender, about 50 to 60 minutes. Split them while hot so steam can escape.
2. When cool enough to handle, scoop out the flesh and pass through a potato ricer if available, or mash very thoroughly without adding liquid. Spread the potato out for several minutes to release steam.
3. Make a well in the potatoes. Add the egg, salt, nutmeg, and 1 1/4 cups flour. Fold and knead very gently just until a soft dough forms, adding only enough extra flour to keep it from sticking badly.
4. Divide the dough into 4 pieces. On a lightly floured surface, roll each into a rope about 3/4 inch thick and cut into bite-size pieces. Add fork ridges if desired.
5. Bring a large pot of well-salted water to a gentle boil. Cook gnocchi in batches; when they float, give them about 30 to 60 seconds more, then lift out with a slotted spoon.
6. Meanwhile, melt butter in a large skillet over medium heat. Add sage and cook until the butter smells nutty and turns amber. Add the drained gnocchi and toss gently until coated and lightly golden in spots. Finish with Parmesan and black pepper.