Potato Gnocchi with Brown Butter, Sage & Parmesan

Ingredients

• Parmigiano-Reggiano cheese for grating
• ¼ cup heavy cream
• Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground nutmeg
• 24 medium-size fresh sage leaves
• 4 oz. (8 Tbs.) unsalted butter
• 3 russet potatoes or other high-starch variety (about 1-½ lb.)
• 1 egg, whisked
• + 4 more ingredients
• • ½ lemon
  • Kosher salt
  • 9 oz. (2 cups) all-purpose flour
  • 1 tsp. salt

Fill a pot with lightly salted cold water, add the potatoes, and simmer them until very tender, about 35 minutes. Drain them in a colander set into the sink and let them rest in their own steam until they’re cool enough to handle. Peel them. Pass the potatoes through a ricer or the medium plate ...

View full recipe at Fine Cooking