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Recipe Summary

prep:
30 mins
bake:
55 mins
cool:
30 mins
cook:
4 mins
total:
1 hr 59 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Melt butter in a skillet; add
    sage and remaining 1/4 tsp salt.
    Cook 30 seconds.

  • Toss butter mixture with
    gnocchi. Add nuts, Parmesan
    and pepper and serve.

Nutrition Facts

444 calories; fat 22g; cholesterol 104mg; saturated fat 10g; carbohydrates 53g; insoluble fiber 4g; protein 12g; sodium 301mg.
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