Ingredients
3 lbs russet potatoes
2 cups flour
2 large eggs
kosher salt
1/2 cup canola oil
8 tablespoons unsalted butter
20 large sage leaves
4 tablespoons fresh parsley, chopped
2 lemons, zest of, finely grated
2 cups frozen peas
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Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain. While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface. Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold). Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch. Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi). When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly. When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt. Drop gnocchi into the boiling water and cook until they float to the s
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter