Sourdough Discard Gnocchi with Brown Butter and Sage

Steps

1. 1

   Bake the potatoesOven 400°F / 205°C

   • Heat the oven to 400°F (200°C).
   • Set the pricked, whole potatoes directly on the middle rack with a baking sheet on the rack below to catch drips.
   • Bake 55 to 60 minutes.

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   Ready when: A skewer slides into the center with no resistance and the skins are dry and slightly crisp.

   Tip: Baking, not boiling, keeps the potatoes dry so you need less flour and the gnocchi stay light.

2. 2

   Rice and cool potatoes

   • While still hot, halve the potatoes and scoop out the flesh (discard the skins or save them for snacking).
   • Press the flesh through a ricer or food mill onto a clean work surface or large baking sheet in an even, loose layer.
   • Let it sit 10 minutes, until no longer steaming and just warm.
   • Meanwhile, fill the large pot with 5 quarts (4.7 L) of water, cover, and start heating it.

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   Ready when: Potato is fluffy, no visible steam, and warm (not hot) to the touch. You should have about 550 g riced potato.

   Tip: Do not use a food processor or mash with a masher; overworking releases starch and makes gnocchi gluey.

3. 3

   Make the dough

   • Sprinkle the fine salt, nutmeg (if using), and grated Parmigiano (½ cup) over the riced potato.
   • Drizzle the sourdough discard and beaten egg over the top.
   • Sprinkle on about 150 g (1¼ cups) of the 200 g flour.
   • Use a bench scraper to chop and fold the mixture together, then gently knead with your hands for 1 to 2 minutes, adding the remaining flour a spoonful at a time only if needed.

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   Ready when: Dough is soft, slightly tacky, and holds together in a smooth ball without sticking to clean dry hands. It should spring back slightly when pressed.

   Tip: Stop kneading as soon as it comes together. Extra flour or kneading makes dense gnocchi.

4. 4

   Shape and cut

   • Dust the work surface and a parchment-lined baking sheet with flour.
   • Divide the dough into 6 pieces.
   • Roll each piece into a ¾-inch (2 cm) thick rope, using light pressure and dusting with flour only as needed.
   • Cut each rope into ¾-inch (2 cm) pieces.
   • If you like ridges, roll each piece down the tines of a fork or a gnocchi board with your thumb.
   • Place in a single layer on the baking sheet, not touching.

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   Ready when: You have about 60 uniform pieces, each lightly floured and not sticking to the sheet.

   Tip: Keep unrolled dough covered with a towel so it does not dry out.

5. 5

   Test one gnocco

   • Once the water is at a rolling boil, stir in the kosher salt.
   • Drop in one gnocco and simmer.
   • It should sink, then float after 1 to 2 minutes.
   • Cook 30 seconds after it floats, then lift out and taste.

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   Ready when: The test gnocco keeps its shape, is tender and fluffy in the center, with no raw flour taste.

   Tip: If it falls apart, knead 1 to 2 tablespoons more flour into the remaining dough and re-test.

6. 6

   Boil in batches

   • Reduce the heat to medium-high so the water is at a steady gentle boil, not a violent one.
   • Add about a third of the gnocchi, stirring once gently.
   • When they float to the surface, cook 30 to 60 seconds more.
   • Lift out with a slotted spoon onto a lightly oiled or buttered plate.
   • Repeat with the remaining gnocchi in two more batches, returning the water to a boil between batches.

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   Ready when: Gnocchi float and look puffed, and are tender when bitten.

   Tip: Do not overcrowd the pot; too many at once drops the temperature and makes them stick or turn soft.

7. 7

   Brown the butter

   • While the last batch cooks, melt the butter in the large skillet over medium heat.
   • Swirl as it foams, about 3 minutes.
   • Add the sage leaves and cook 1 to 2 minutes, until the leaves are crisp and the butter smells nutty with golden-brown specks at the bottom.
   • Remove from the heat.

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   Ready when: Butter is amber with toasty brown specks and sage leaves are crisp and darker green.

   Tip: Butter goes from brown to burnt quickly. Pull the pan off the heat the moment it smells nutty.

8. 8

   Toss and serve

   • Return the skillet to medium-high heat.
   • Add the cooked gnocchi in one layer, along with 2 tablespoons of the gnocchi cooking water if the pan looks dry.
   • Cook 1 to 2 minutes, turning once, until lightly golden on the edges.
   • Add the lemon juice (if using) and plenty of black pepper.
   • Divide among warm bowls and top with the remaining ¼ cup Parmigiano.

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   Ready when: Gnocchi are glossy, lightly golden in spots, and coated in butter.

   Tip: Serve right away; gnocchi firm up and become chewy as they cool.