Gnocchi with Brown Butter and Sage

SpoonFed: Via Saveur

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.

1 lb. russet potatoes, unpeeled
Kosher salt, to taste
4 oz. spinach
1 1⁄4 cups semolina flour,
sifted, plus more
2 eggs, beaten
18 tbsp. unsalted butter
16 leaves fresh sage, minced
1⁄4 tsp. freshly grated nutmeg
Freshly ground pepper, to taste
4 tbsp. olive oil
3 tbsp. finely grated Parmesan

1. Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a food mill into a bowl. [...] read more

 

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