Christmas Gnocchi with Sage Butter Sauce

Ingredients:

2 Ibs. russet potatoes

1 cup all-purpose flour (plus extra for dusting)

1 large egg, lightly beaten

1 tsp. salt

1/4 tsp. ground nutmeg (optional)

1/2 cup unsalted butter

8-10 fresh sage leaves

Salt and pepper to taste

Grated Parmesan cheese, for serving

Method:

1. Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 20 to 25 minutes. Drain and let cool slightly.

2. Peel the potatoes and pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes out on a clean surface and let cool completely.

3. Once the potatoes are cool, sprinkle them with salt, nutmeg (if using) and flour. Create a well in the center and add the beaten egg. Using your hands, gently mix until a dough forms. Be careful not to overwork the dough.

4. Divide the dough into four portions. Roll each portion into a long rope about ½-inch thick. Cut the ropes into 1-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.

5. Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface (about 2 to 3 minutes), let them cook for another minute, then use a slotted spoon to transfer them to a plate.

6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy, about 3 to 4 minutes. Remove the sage leaves and set them aside.

7. Add the cooked gnocchi to the skillet and toss to coat in the sage butter sauce. Cook for an additional 2 to 3 minutes until the gnocchi are lightly golden.

8. Season with salt and pepper to taste. Serve immediately, topped with the crispy sage leaves and a generous sprinkling of grated Parmesan cheese.

This festive and comforting gnocchi dish is perfect for a cozy Christmas dinner.