Ingredients:

  • 5 lb Starchy Potatoes (e.g., Russet, Maris Piper)
  • 1/4 cup Whole Milk Ricotta Cheese, well-drained
  • 2 Tbsp Double Concentrated Tomato Paste
  • 1 Large Egg Yolk
  • 1 tsp Fine Sea Salt
  • Pinch Freshly Grated Nutmeg
  • 3/4 cup All-Purpose Flour (plus extra for dusting)
  • 4 Tbsp Unsalted Butter
  • 12 – 15 medium Fresh Sage Leaves
  • 1/4 cup Parmesan Reggiano, freshly grated (plus more for serving)
  • Black Pepper, to taste

Instructions:

  1. Roast the Potatoes: Bake or steam the potatoes until completely soft (approx. 45–60 minutes), ensuring they are cooked through but dry.
  2. Rice the Potatoes: While still hot, cut the potatoes in half and pass the flesh through a potato ricer onto a clean, lightly floured surface or wooden board. Spread the riced potato thinly and allow to cool for 5–10 minutes to release steam.
  3. Mix Wet Ingredients: In a small bowl, lightly whisk together the egg yolk, tomato paste, ricotta, salt, and nutmeg.
  4. Combine and Incorporate Flour: Create a well in the centre of the riced potatoes. Pour the wet mixture into the well. Sprinkle about 2/3 of the flour over the mixture.
  5. Form the Dough: Using a bench scraper, gently fold the mixture together, incorporating the ingredients without kneading. Only add the remaining flour if the dough is overly sticky. Stop mixing immediately once a cohesive, soft, and slightly tacky dough is formed. (Minimal handling is key to light gnocchi.)
  6. Rest and Divide: Let the dough rest for 5 minutes. Divide the dough into four equal sections.
  7. Roll and Cut: On a lightly floured surface, gently roll each section into a long rope (about 1.5 cm thick). Use the bench scraper to cut the rope into small, pillowy nuggets (about 2 cm long).
  8. Shape (Optional): If desired, roll each piece lightly over the back of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a lightly floured baking tray, ensuring pieces do not touch.
  9. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the water in batches.
  10. Test for Doneness: Cook for 2–4 minutes. The gnocchi are done when they float to the surface. Allow them to float for 30 seconds longer, then remove them immediately using a slotted spoon or spider strainer, reserving a ladleful of the cooking water.
  11. Brown the Butter: Melt the butter in a large sauté pan over medium heat. Add the sage leaves. Cook until the butter foams, then turns a deep golden brown and develops a nutty aroma (beurre noisette). The sage leaves will crisp up.
  12. Sauté the Gnocchi: Remove the crispy sage leaves and set them aside for garnish. Add the cooked gnocchi directly into the brown butter sauce. Toss gently to coat.
  13. Finish the Sauce: Add the reserved gnocchi cooking water, a pinch of pepper, and the grated Parmesan cheese. Toss until the sauce emulsifies slightly and lightly coats the gnocchi.
  14. Serve: Plate immediately. Garnish with the reserved crispy sage leaves and an extra grating of Parmesan.