Potato Gnocchi with Butter and Sage
We knew this was a winner recipe when Karen Quatsoe, VT’s prop stylist, who comes from a long line of Italian cooks, asked for the recipe before it was published. Sauté with butter and toss with fresh sage and grated Parmesan (as shown), or top with your favorite pasta sauce.
- 3 lbs. russet potatoes (about 4 medium)
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 to 3 Tbs. vegetable oil, optional