When Nate & I lived in Atlanta, I once bought him "Comfort Italian" cooking classes for a gift. He loved them, despite (or because of) he was the only male with all of these middle-aged women feeding him wine. This is one of the recipes they learned in the class, which I tried for the first time tonight. YUMMY!
1 lb. baking potatoes, skins on
1 egg yolk
3/4 cup (more or less) all purpose flour
2 tsp olive oil
4 tsp butter
salt and pepper to taste
freshly grated parmesan
5-6 leaves of fresh sage
Boil the potatoes in water to cover until tender, 30-40 minutes. Drain potatoes and return to pan over low heat and shake gently back and forth to dry the potatoes (I find this step to be unnecessary). Allow potatoes to cool, the peel them and mash with masher. Pass through a food mill or ricer (or use a fork). Transfer to a lightly floured surface, make a well in the center and add the egg yolk. Sprinkle the potatoes with some of the flour and slowly work it in. Continue until all the flour has been added. The mixture should be smooth but slightly tacky.
Divide into quarters and roll each piece into a long rope, 14" long, 3/4" in diameter. Cut into 30-40 pieces and roll under the tines of a large fork. At this point the gnocchi can be frozen or refrigerated until ready to cook. Bring a large pot of salted water until boil and then drop in the gnocchi. Cook the gnocchi until the begin to float to the top, then cook an additional 30 seconds. Drain. Meanwhile heat butter and olive oil in a large saute pan and gently fry the sage leaves over medium heat. Season with salt and fresh ground pepper; add the gnocchi and toss to coat with the sage butter. Serve immediately and garnish with freshly grated parmesan.
Giada makes almost this exact same recipe in her Everyday Pasta cookbook, except she uses thyme instead of sage.
Recipe Source: Alison Lueker, Executive Chef Sun in my Belly Cafe