Homemade Mashed Potato Gnocchi with Sage Butter

• Leftover Mashed Potatoes

  7.1 oz
• All-Purpose Flour

  3.5 oz
• Large Egg

  1 whole
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Unsalted Butter

  2 tablespoons
• Fresh Sage Leaves

  5 leaves
• Grated Parmesan Cheese (optional)

  2 tablespoons

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सभी चरण

1. 1

   In a large bowl, combine the leftover mashed potatoes, all-purpose flour, large egg, salt, and black pepper. Mix until a soft, pliable dough forms. Be careful not to overmix, as this can make the gnocchi tough.

2. 2

   Lightly flour a clean work surface. Divide the dough into 3-4 portions.

3. 3

   Roll each portion into a long rope, approximately 1/2 inch (1.25 cm) in diameter.

4. 4

   Cut the ropes into 3/4 inch (2 cm) pieces. If desired, gently roll each piece over the back of a fork to create ridges, which help sauce adhere.

5. 5

   Bring a large pot of salted water to a rolling boil.

6. 6

   Carefully drop the gnocchi into the boiling water in batches to avoid overcrowding the pot. Cook until they float to the surface, about 2-3 minutes. Once they float, let them cook for another 30 seconds, then remove with a slotted spoon and drain well.

7. 7

   While the gnocchi cook, melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until fragrant and the butter is lightly browned, about 2-3 minutes.

8. 8

   Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi in the flavorful sauce.

9. 9

   Serve immediately, garnished with grated Parmesan cheese if desired.