Gnocchi

Ingredients

• 600 g Russet potatoes, floury variety
• 100 g "00" flour, Italian, Antimo Caputo or equivalent
• 50 g Parmigiano Reggiano DOP aged 24 months, finely grated
• 1 large egg yolk, room temperature
• 4 g sea salt
• 1 g white pepper, freshly ground
• 1 g nutmeg, freshly grated
• For serving
• 80 g unsalted butter, European style, 86% butterfat
• 20 leaves fresh sage
• 40 g Parmigiano Reggiano DOP, aged 24 months, grated

Method

1. 1
   Boil unpeeled potatoes in salted water until a knife passes through the center with no resistance (25 minutes); drain thoroughly.
2. 2
   While warm, peel potatoes using a clean kitchen towel and pass through a ricer or mouli mill onto a clean bench.
3. 3
   Create a well in the center of the riced potato; crack egg yolk into the well and sprinkle with sea salt, white pepper, nutmeg, and 50 g grated Parmigiano Reggiano.
4. 4
   Using a fork, gradually incorporate the egg and cheese into the potato, then sift 00 flour over the mixture and knead gently with your hands until a soft, non-sticky dough forms (2–3 minutes; do not overwork).
5. 5
   Divide dough into 4 equal portions; on a lightly floured bench, roll each portion into a rope 1.5 cm in diameter, then cut into 2 cm pieces.
6. 6
   Using the back of a fork, press each gnocco against the bench to create ridges on one side and a small indent on the other (optional but traditional).
7. 7
   Bring a large pot of salted water to a rolling boil; cook gnocchi in batches (do not overcrowd) until they rise to the surface, then continue simmering for 2 minutes; drain gently with a slotted spoon.
8. 8
   In a large skillet, heat butter over medium heat until foaming; add sage leaves and swirl until butter is golden and sage is crisp (3 minutes); add cooked gnocchi and toss gently to coat, finishing with grated Parmigiano Reggiano.