I recently read the book  The Shoemaker’s Wife: A Novel by Adriana Trigiani.  I really enjoyed the story. The the main character Enza was from Italy and made gnocchi with brown butter and sage multiple times through out the story. I was inspired!  You can make the gnocchi yourself or simply buy a package of pre-made gnocchi.

Ingredients for Gnocchi

• 3lbs of russett potatoes
• 2 cups of flour
• 1 large egg beaten
• 1/2 cup canola oil
• pinch of salt

Ingredients for Sauce

• 2 gloves of garlic finely chopped
• 1 stick of butter
• 1/4 cup sage leaves coarsely chopped
• Black pepper
• Grated Parmesan cheese (optional)

How to Make the Gnocchi:

1. Boil the potatoes whole for about 45 minutes until they are soft.
2. Let cool slightly, but while they are still warm peel and pass through vegetable mill onto a cutting board.
3. Boil 6 quarts of water in a large stock pot (you can used the water that the potatoes were boiled in or start fresh)
4. In a large bowl prepare an ice bath with 6 cups ice and 6 cups hot water and set aside
5. Make a mound of the potatoes on the board and sprinkle with flour.
6. Make a well in center of potatoes and place beaten egg and salt in center.
7. Using a fork, stir into flour and potatoes until incorporated.
8. Bring dough together and knead gently until you form a ball.
9. Cut dough into 8 pieces and roll each into a snake-shaped log. (each should be as thick as your thumb)
10. Cut ¾ inch pieces”pillows” from each log.
11. Dust with flour.
12. Shape the gnocchi by holding a fork in one hand and then place a gnocchi pillow against the tines of the fork.
13. Set gnocchi aside and dust with flour until ready to boil.
14. Drop up to 20 gnocchi into boiling water and cook until they float (about 1 minute
15. As gnocchi float to top of boiling water, remove them to ice bath.
16. Continue until all have been cooled off.
17. Let sit several minutes in bath and drain from ice and water.

How to Make the Sauce:

1. In a saucepan melt butter on medium heat.
2. When butter begins to form bubbles add the chopped garlic and cook 1 minute.
3. Add the chopped sage to the garlic butter and stir the mixture for 1 to 2 additional minutes, until the butter has turned very light brown.
4. Season to taste with black pepper.
5. Add Gnocchi to the pan and gently toss.
6. Serve in a bowl and top with a bit of Parmesan cheese.