This gnocchi was more like sautéed in sage butter rather than swimming in sage brown butter. Although we grow sage in our herb garden, we used dried sage this time.
I made the meatballs from the trimmings of pork tenderloin. This time, I made my marinara sauce from skinned and diced Campari tomatoes instead of canned tomatoes.
16 oz. of mashed potatoes
4 oz. of AP flour
1 tsp. salt
Press the mashed potatoes through a sieve. Add the flour and gently mix with a fork. Add the egg and salt and again gently mix with a fork until everything comes together into a dough.
Gently roll into 1/2 inch diameter logs. Cut into the desired size.
The pieces can be rolled on the back of a fork to make ridges to better hold the sauce but that didn't work out so well so our pieces generally didn't have any ridges.
Boil for a few minutes in salted water until they float to the surface. Then remove from the water and put into the sauce.
This was really very good. They had a lovely light texture and the potato taste really came through. These were so easy to make and were so good they will definitely appear on the menu again.