Potato Gnocchi with Browned Butter and Sage

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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.

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

TIME 1¾ hours

has video

WHY THIS RECIPE WORKS

Making gnocchi is simple: Cook the potatoes; peel and mash; knead the cooked spuds into a dough with a minimum of flour; shape; and boil for a minute. And yet the pitfalls are numerous (lumpy mashed potatoes, too much—or too little—flour, a...

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