Pleasantly bubbly and refreshing!
I made gnocchi with sage brown butter sauce! It was shockingly successful considering: I have never made it before; I had waxy potatoes; those potatoes were green and starting to grow; I don’t have a good masher; we ran out of butter.
The potato did not get entirely mashed, but my lovely husband actually rather liked the chunks. I didn’t get them into pretty shapes; I was lucky enough to get them cut, they were falling apart. I think I might have needed a teensy bit more flour. But they were also tender, because of the light flour, and because the potatoes were undercooked enough to be hard to mash. (Overcook potato ==> needs more flour ==> small white balls of lead, says the internet.)
I forgot to season them when I put the batter together, oops, although I did add butter so that was okay. I used just flour and butter, no egg. An egg would definitely have held it together better but I kinda like not having it.
Then, while the water boiled to cook the things, I took fresh sage and fried it in a small pool of olive oil. This got very spattery since I had just washed the sage. Sage is fuzzy, you see. It holds onto liquid. I needed an oil shield! But fried sage is incredibly awesome, it’s crunchy and yummy, much less bitter, has a much better texture, and the flavor comes on you at the end. Also, this seasoned a bit of oil! Win-win. Added the rest of the butter in the house and browned it up. Also added some garlic-from-a-jar. Not enough sauce to toss the gnocchi in, but enough to put on the table for us to add. Since it would be undersauced, I decided to sprinkle the gnocchis with garlic powder and salt when I got them out of the water.
I was too hungry to get pictures.
They didn’t have a lot of individual integrity, although I think a sauce or an egg would have helped. They were pretty tasty, and the process was easy although time-consuming. I hear you can do it much faster with instant mashed potato.