Ingredients:

  • 5 lbs Purple Potatoes (Vitelotte, Peruvian, baked weight, peeled)
  • 1 cup All-Purpose Flour (or '00' Pasta Flour, plus more for dusting)
  • 1 Large Egg Yolk (room temperature)
  • 1 tsp Fine Sea Salt
  • 6 Tbsp Unsalted Butter
  • 12–15 large Fresh Sage Leaves
  • 1/2 cup Parmesan Cheese (finely grated, for finishing)
  • Black Pepper (freshly cracked, to taste)

Instructions:

  1. Roast the Potatoes: Preheat the oven to 400°F (200°C). Prick the potatoes and bake for 45–60 minutes until tender. Crucially, baking helps dry out the potato. While the potatoes are still steaming hot, peel them quickly.
  2. Rice and Cool: Pass the hot potatoes through a potato ricer directly onto a clean, lightly floured surface. Spread the riced potato out thinly and allow it to cool completely for 10–15 minutes before proceeding.
  3. Mix the Base: Create a well in the centre of the cooled riced potato. Sprinkle the salt evenly over the potato, then drop the egg yolk into the well. Sprinkle about three-quarters of the measured flour over the mixture.
  4. Knead Lightly and Shape: Using a bench scraper or fingertips, quickly fold the ingredients together until a shaggy mass forms. Gather the dough and knead very gently (1–2 minutes max), adding the remaining flour only if the dough is overly sticky. Cut the dough into four pieces and roll each into a rope approximately 3/4 inch thick. Cut the ropes into 3/4 inch individual pillows. Place formed gnocchi onto a baking sheet lightly dusted with semolina or flour.
  5. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the water in small batches. Cook until they rise to the surface (3–4 minutes), then let them cook for 30–60 seconds longer before removing them with a slotted spoon. Drain well.
  6. Prepare Brown Butter: While the gnocchi boils, melt the butter in a heavy-bottomed skillet over medium heat. Let the butter cook, swirling occasionally, until the milk solids turn a deep hazelnut brown and smell nutty (about 5 minutes).
  7. Crisp the Sage: Drop the sage leaves into the hot brown butter and cook for about 30 seconds until they are dark green and crisp. Remove the sage and set aside, reserving the butter.
  8. Finish and Serve: Add the drained gnocchi directly into the brown butter pan and toss gently for 1 minute to coat. Plate immediately, grating fresh Parmesan and crumbling the crispy sage leaves over the top. Finish with freshly cracked black pepper.