Peel and cut potatoes into 4 to 6 pieces. In a large saucepan, cover potatoes with
water; boil over high heat until tender, 10-12 minutes. Drain water; mash potatoes
in pan. Cook over low heat, stirring occasionally, until potatoes are dry, about 5-7
minutes. Transfer potatoes to a large bowl and mash again. Using an electric mixer
set on medium, beat in eggs, flour, 1/4 tsp. salt, pepper,
nutmeg and 2 Tbs. butter. It should become a dough.
Turn mixture onto a lightly floured surface; knead gently until a soft dough forms, about
5 minutes. Pull off an egg-size piece and roll into a long rope the width of your finger.
Repeat until all dough is rolled. Cut rolled dough into 1-inch pieces. Using the edge of
a fork, make a deep dent (length-wise) along the middle of each piece of dough (do not
break all the way through); fold dough toward the dent. Roll the gnocchi gently under the
fork tines to create ridges.
Preheat oven to 350oF. Place 4 Tbs. butter in a 10-inch baking dish; place in
oven until butter melts, about 3 minutes. Sprinkle sage over butter and return dish to
oven for 5 minutes. Pour butter into a cup; set aside. Fill a large saucepan with water; add
1/4 tsp. salt. Bring to a gentle boil over medium-high heat. Drop
gnocchi, 15 at a time, into water. Cook until they rise to the top, about 3 minutes. Using a
slotted spoon, transfer to baking dish. Once all the gnocchi are boiled and placed in the dish,
pour the sage butter over them and sprinkle with Parmesan. Bake gnocchi for 15 minutes.
Serves 4
Comments: The above recipe made more than the typical 4 servings, and was one of the
favorites at the party. This dish can also be prepared ahead of time and baked just before
your dinner. You can greate the gnocchi and boil ahead of time; store the boiled gnocchi in
an air-tight container overnight. When you're ready to bake, make the melted sage butter and
pour over gnocchi then bake (be sure to bring the gnocchi to room temperature they may not get
fully cooked in 15 minutes).