A delcious dish that goes great with a spring salad. It will have the family planted in their seats and begging for more!
Prep: 45 minutes plus cooling
Cook: 1 hour 20 minutes
Heat medium saucepot of salted cold water and potatoes to simmering over medium heat. Simmer 1 hour or until potatoes are fork-tender; do not boil. Drain potatoes.
Lightly flour work surface. When just cool enough to handle, peel potatoes and press through ricer onto prepared work surface. With hands, gently work e cup flour into potatoes, then work in egg yolks, salt and e cup flour. Gradually add remaining e cup flour, adding just enough so that the dough is no longer sticky (you may end up using less than 2 cups).
Heat medium saucepot of salted water to boiling over high heat. Lightly flour rimmed baking pan and work surface. To form gnocchi, divide dough into 4 equal portions. Working with
1 piece at a time, roll dough into 1⁄2-inch-thick log, then cut log crosswise into 1-inch pieces; gently roll and press each piece of dough off back of tines of a fork onto prepared baking pan.
In large skillet, cook butter over medium heat 5 to 6 minutes or just until butter begins to brown, stirring frequently. Remove skillet from heat and stir in sage, lemon juice and pepper; cover to keep warm. Meanwhile, in batches, add gnocchi to boiling water and cook 3 to 4 minutes or just until gnocchi float to the top, stirring occasionally. With slotted spoon, transfer gnocchi to skillet with brown butter and toss to coat; sprinkle with cheese to serve.
Approximate nutritional values per serving:
535 Calories, 24g Fat (14g Saturated), 161mg Cholesterol, 466mg Sodium, 66g Carbohydrates, 3g Fiber, 14g Protein