Shortcut Gnocchi with Brown Butter & Sage

Prep: 30 minutes
Cook: 11 minutes • Serves: 6

1.Line rimmed baking pan with parchment paper; dust with flour. In food processor, pulse potatoes, eggs and flour 20 times or until mixture just comes together.

2.Heat large saucepot of salted water to a boil over high heat. On lightly floured work surface, knead potato mixture 30 seconds or until a smooth dough forms, dusting with additional flour as necessary to prevent sticking; divide into 4 equal pieces. Roll 1 piece of dough into 1/2-inch-thick log; cut log crosswise into 1-inch pieces. Gently roll a fork over each gnocchi; transfer to prepared pan. Repeat with remaining 3 pieces of dough. Makes about 150 gnocchi.

3.In large skillet, cook butter over medium heat 5 minutes or just until butter begins to brown, stirring frequently. Remove skillet from heat and stir in lemon juice, sage and pepper; cover to keep warm.

4.In 2 batches, add gnocchi to boiling water; cook 3 minutes or until gnocchi float to the top, stirring occasionally. With slotted spoon, transfer gnocchi to skillet with brown butter and toss. Makes about 5-1/2 cups.

5.Serve gnocchi sprinkled with cheese.

Approximate nutritional values per serving (7/8 cup):
482 Calories, 25g Fat (14g Saturated), 123mg Cholesterol,
482mg Sodium, 52g Carbohydrates, 3g Fiber, 2g Sugars, 11g Protein

Dietitian’s Dish:
If you have a little extra time or a recipe you love, make homemade mashed potatoes in place of prepared. Then optimize their nutrition by choosing healthier ingredients for creaminess.