Potato gnocchi is a type of fresh Italian pasta usually made from potatoes, flour and eggs. The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders.The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface.
05Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together.
06Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball.
07Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (½ inch) wide. If it's too long, cut it in half and work one piece of rope at a time.
08Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough.
09You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape.
10Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking.
11How to Cook Gnocchi: Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt.
12Then add the gnocchi a few at a time, stirring once or twice to make sure they don't stick.
13Cook until the gnocchi float to the surface.
14When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce.
15How to Season with Sage Butter Sauce: Melt the butter in a skillet over medium heat and add the sage.
16Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring.
17Add the grated Parmigiano and freshly ground black pepper. Stir and serve.