Gnocchi with Sage-Butter Sauce

Ingredients and Weight:

• 2 pounds russet potatoes, peeled and quartered
• 1 large egg
• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 3/5

Preparation Method Steps:

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash the potatoes.
2. Add the egg, flour, and Parmesan cheese to the mashed potatoes and mix until combined. Season with salt and pepper.
3. Form the dough into small, 1-inch balls.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3 minutes.
5. While the gnocchi is cooking, melt the butter in a large skillet over medium heat. Add the sage and cook until fragrant, about 1 minute.
6. Stir in the heavy cream and bring to a simmer. Season with salt and pepper.
7. Add the cooked gnocchi to the sauce and toss to coat.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Carbohydrates: 50 grams
• Protein: 15 grams

Dish Characteristics:

• Savory and herbaceous
• Creamy and comforting
• Made with fresh, seasonal ingredients

User Comments:

• "The gnocchi were light and fluffy, and the sauce was rich and flavorful."
• "I loved the combination of the sage and butter sauce with the gnocchi."
• "This dish was easy to make and so delicious."

Special Precautions and Tips:

• Be careful not to overcook the gnocchi, or they will become mushy.
• If you don't have fresh sage, you can substitute 1 teaspoon of dried sage.
• Serve the gnocchi immediately with grated Parmesan cheese on top.