Gnocchi with Balsamic Brown Butter & Sage

Gnocchi freeze incredibly well, so make a double batch, and stash one away for a rainy day.

• 4 medium-sized russet potatoes, baked until tender
• 1 tbsp salt
• 1 large egg yolk, lightly beaten
• 1 1/2 to 2 cups all-purpose flour
• For the sauce
• 5 tbsp unsalted butter
• 12 fresh sage leaves
• 1 shallot, thinly sliced
• 3 tbsp balsamic vinegar
• 1/2 cup reserved pasta water
• 1/4 tsp freshly cracked black pepper
• 1/4 cup grated Parmesan cheese

When the baked potatoes are cool enough to handle, remove their jackets and purée the potato through a potato ricer directly into a large bowl. Add the salt, egg yolk and 1 1/2 cups of the flour. Mix with your hands until the dough begins to form. On a lightly floured surface, gently knead the dough, gradually adding the extra 1/2 cup of flour as needed (the dough should be soft and just a bit sticky).

Divide the dough into 4 pieces, and roll each into a long log, the thickness of your thumb.

Cut each log into 1-inch pieces, and firmly roll each piece up the tines of a backwards-facing fork to create grooves and a slight curve. Place the gnocchi on a lightly floured tea towel, and set them aside.

In a medium skillet, melt butter over medium heat. Add the sage, and cook it until crisp. Remove the sage, and set it aside. Then add the shallots. Stirring often, allow the shallots to cook and the butter to just begin turning brown. Remove the skillet from the heat, and stir in the balsamic vinegar. Set aside.

Bring a large Dutch oven of generously salted water to a boil. Add the gnocchi, and cooke until they rise to the surface of the water (about 2 minutes). Remove the gnocchi with a slotted spoon, and add them to the skillet of brown butter and toss until coated. Next, add 1/2 cup of pasta water and the black pepper. When the sauce simmers, remove the skillet from the heat, mix in the crispy sage and grated cheese, and serve.