GNOCCHI

STEP 1

In large pot of boiling water, cook potatoes for about 25 minutes or until tender when pierced with a paring knife. Drain potatoes and let cool until easy enough to handle. Remove the skin and pass the potatoes through a ricer or food mill onto a floured work surface or large bowl.

STEP 2

Add 2 cups of the flour and salt over the potatoes and begin to knead into a smooth dough, adding enough remaining flour to get soft, slightly sticky dough.

STEP 3

Divide dough into 8 pieces. On lightly floured surface, roll each piece into a long rope. Cut each rope into about 1/2-inch-thick pieces. Toss with some more of the flour.

STEP 4

Roll each piece along the tines of a fork or gnocchi paddle to form ridges. Place gnocchi on floured baking sheet. (Make-ahead: Gnocchi can be frozen until solid, then put in airtight container or resealable bag and frozen for up to 2 months.) Repeat with all the dough.

STEP 5

In large pot of boiling salted water, gently add half of the gnocchi and cook, stirring occasionally, for about 4 minutes or until the gnocchi float and are cooked through. Remove with a slotted spoon into serving bowl. Repeat with remaining gnocchi.

STEP 6

Butter Sage Sauce: In large skillet, melt butter over medium heat and cook the sage leaves for 1 minute or until butter begins to brown lightly. Pour over gnocchi along with Parmesan and toss to coat evenly. Sprinkle with more Parmesan, if desired.