Gnocchi oh gnocchi, where have you been?  To be quite honest I’ve never met one of these potato rocks I liked.  Way too dense and floury for me.  That is until I stumbled along this recipe while slogging through another day of work.  I’ve only made it once, but did receive nothing but good reviews.  Here goes:

3-5 Large Russet Potatoes (starchy taters are necessary), scrubbed of dirt

1 egg yolk

2 or so cups of flour (depending on moisture content)

1/2 stick of butter, chilled and diced

1 tablespoon chopped sage (the fresher the better)

Kosher salt and pepper mill

1/4 cup (maybe more) Parmigiano-Reggiano

1.  Cook potatoes at 350 Degrees until soft (about 1.5 hours).  Don’t forget to prick the potatoes.

2.  Remove from oven and immediately cut the potatoes in half lengthwise.  This maximizes surface area for evaporation.  Water is the enemy.

3. Scoop the  cooled potatoes from the skin and force through a ricer,.  Spread into a 24 inch by 12 inch rectangle.

4.  Season with salt and pepper; be generous because it’s a steaming pile of bland potato.  When cooled, drizzle the beaten egg yolk and a cup of flour over the mixture.

5.  With a pastry scraper fold the ingredients together until will mixed and the dough resembles course brad crumbs.  gather mixture into a ball.

6.  Sprinkle 1/4 cup of flour on your work surface (a cutting board perhaps) and flatten into a disc using both hands.  Dump 3/4 cup flour onto the disc, incorporate.  Continue to work until the dough isn’t sticky.

7.  Roll into a log, dust with flour and let it chill for a few.  Divide the log into 8 pieces; roll each into a 1/2 inch thick cylinder.  Cut into 1 inch pieces.

8.  Boil heavily salted water and drop in gnocchi.  Work in a few batches, do not crowd the gnocchi, and remove them when they float.  Brown the butter for 4 minutes and mix in the gnocchi, top with cheese.  Voila!

Pair with 2006 Mesa Park Vineyards Estate Merlot.