Homemade Potato Gnocchi with Browned Butter & Sage

This was homemade potato gnocchi with browned butter and sage.

I followed a recipe from Cook's Illustrated September/October 2011 issue. The recipe tried to make gnocchi "light-as-air" and earthy-tasting potato gnocchi at home.

The key was to control moisture from potato and control gluten from flour by cooking potatoes first in microwave and second in oven, pressing hot potatoes through a ricer to release steam, and making dough with a precise amount of cooked potato and flour.

It's always fun to shape gnocchi with a fork, a classic technique.

Fun, fun, fun...

That's more than enough for two.

We usuaully have homemade (or store-bought) gnocchi with tomato sauce. But this time I made the browned butter sauce with shallot, sage and lemon juice according to the Cook's Illustrated recipe. I saw why the the aromatic and nutty sauce was a tradition to potato gnocchi. It added charm to my airy gnocchi.