Pan-Fried Gnocchi

Ingredients

Gnocchi

• 2 lbs russet potatoes
• 1 egg yolk
• 1 cup all-purpose flour, plus more for dusting
• 1 tsp salt

Pan-fry

• 3 tbsp butter
• 6–8 fresh sage leaves
• 1/4 cup grated Parmesan
• Salt and pepper

Instructions

1. Place whole, unpeeled potatoes in the pot and cover with water. Set to sauté on high and boil until fork-tender, about 30–40 minutes. Drain and set potatoes aside. Dry the pot.
   • Note: If your pot can't reach a boil, you can bake the potatoes at 400°F for about an hour until tender. Let cool slightly before handling.
2. Peel potatoes and pass through a ricer or mash very thoroughly; no lumps.
3. Spread mashed potato on a clean surface and let steam escape for a minute.
4. Sprinkle flour and salt over the potato. Make a well, add egg yolk, and gently knead until a soft dough forms. Don't overwork it.
5. Divide dough into pieces and roll each into a long rope about 3/4 inch thick. Cut into 1-inch pieces.
6. Optionally roll each piece along the tines of a fork for ridges.
7. Set pot to sauté on medium-high heat. Add butter and let it melt and start to foam.
8. Add gnocchi in a single layer (work in batches). Cook undisturbed for 3–4 minutes until golden and crispy on the bottom.
9. Flip and cook another 2–3 minutes until crispy on the other side.
10. Toss in sage leaves and cook for 30 seconds until fragrant.
11. Season with salt and pepper. Serve topped with Parmesan.

Notes

The drier the mashed potato, the less flour you need, and less flour means lighter gnocchi.

Uncooked gnocchi freeze well; cook straight from frozen, adding a minute per side.