Gnocchi are ideal for hearty, rich sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragù because of their plump, pillowy texture and mild, delicate flavour. In general, butter and cream-based sauces go great with meat sauces, but vice versa.
In Italy, gnocchi frequently replaces pasta as the first course (or primo piatto) following the antipasti. And a meat and vegetable course follows them (secondo piatto and contorno). The portions are typically on the smaller side when Italians eat gnocchi this way. But gnocchi can also be served as the main course, either before or after a light green salad. These portions are for gnocchi served as a side dish.
Ingredients :
2 pounds of scrubbed russet potatoes (roughly 4 medium), 6-3/4 ounces (1 1/2 cups) more all-purpose flour that hasn't been bleached for kneading and rolling
kosher salt, 1 teaspoon.
Lightly beaten, one large egg.
