GNOCCHI WITH BROWNED BUTTER AND SAGE

Ingredients

• ​1 lb yellow potatoes, baked
• 3 large egg yolks
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh sage
• 1 tsp finely chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/3 cups all-purpose flour
• 1/4 cup salted butter
• 2 tbsp chopped fresh sage

Directions

1. When cool enough to handle, peel baked potatoes; discard peels. Squeeze baked potatoes through a potato ricer. There should be about 3 cups riced potatoes.
2. Gather potatoes into a mound. Using a spoon, make a well in centre of potatoes. Add egg yolks to well. Sprinkle rosemary, 1 tsp sage, thyme, salt, pepper and 1/2 cup flour over potatoes and egg yolks.
3. Knead dough gently, gradually kneading in enough of remaining flour so that dough is soft and no longer sticky.
4. Dust dough with flour and divide into four pieces. On a lightly floured surface, roll each piece into a rope 1/2 inch in diameter. Cut each rope into 1/2 inch pieces. Dust with flour.
5. Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once gnocchi are frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
6. To prepare browned butter, place butter in a small saucepan over medium-low heat and cook, uncovered, stirring occasionally, until butter is golden brown and smells nutty, about 25 minutes. Remove from heat and pour into a small heatproof bowl; set aside.
7. Cook gnocchi in batches in boiling salted water until gnocchi float to surface and are tender, about 2 - 3 minutes per batch.
8. Remove gnocchi with a slotted spoon and place in a bowl.
9. Heat half of browned butter in a large non-stick frypan over medium heat. Add half of gnocchi and 1 tbsp sage; sauté until gnocchi are lightly browned and heated through.
10. Transfer to a serving dish.
11. Repeat procedure with remaining browned butter, gnocchi and sage. Serve immediately.