Gnocchi With Sage, Butter, And Parmesan INGREDIENTS: 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature 2 ounces Parmesan, finely grated, plus more for serving 24 sage leaves Freshly ground black pepper PREPARATION: Cook potatoes in aContinue reading

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