Gnocchi With Sage Sauce

GNOCCHI WITH SAGE SAUCE

Gnocchi:
6 large Idaho or russet potatoes
2 eggs, beaten
7 tsp salt, divided
pinch freshly ground white pepper
4 cups flour, divided
Sage Sauce:
1 cup butter, cut up
12 fresh sage leaves
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
pinch freshly ground pepper
8 ounces Ricotta Salata

Make Gnocchi: In a large saucepot, boil potatoes until easily pierced with a fork, 40 minutes. Drain. When cool enough to handle, peel and mash potatoes, spreading them loosely to cool completely.

In a small bowl, combine eggs, 1 tsp salt, and white pepper. On a cool surface, gather potatoes into a mound, forming a well in the center. Pour egg mixture into the well. Work the mixture together with both hands; gradually add 3 cups flour, scraping the dough up from the work surface when necessary. (Dust the dough with flour as long as it feels sticky, but to keep the gnocchi light, use as little flour as necessary.) Cut the dough into 6 equal parts. Roll each piece of dough into a 1/2 inch thick rope, then slice it into 1/2 inch dumplings. Indent each dumpling with your thumb. Set aside and continue with remaining dough.

Bring 6 quarts of water and remaining salt to a boil. Cook gnocchi a few at a time, stirring gently and continuously with a wooden spoon, until they rise to the surface, 2 to 3 minutes. Remove gnocchi with a slotted spoon and transfer to a warm platter. Repeat with remaining pieces.

Make Sage Sauce: In a large skillet over low heat, stir butter and sage until butter is melted. Add cream and cooked gnocchi (in batches if necessary), turning gnocchi gently until they are lightly coated with sauce and heated through, about 1 to 2 minutes. With a slotted spoon, transfer the sauced gnocchi to a serving platter, sprinkle with Parmesan cheese, pepper, and shavings of ricotta. Serve immediately. Makes 6 to 8 servings.