Hazelnut Gnocchi With Sage Glaze

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup water
• 1 lb yukon gold potato, peeled and cut into 2-inch pieces
• 1 cup all-purpose flour, divided (about 4 1/2 ounces)
• 1/2 cup hazelnut meal
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 large egg yolk
• 1 gallon water
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 tablespoon reduced-sodium fat-free chicken broth
• 1 1/2 teaspoons chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 to prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish.
• 2 cover and microwave at high 10 minutes or until tender. drain potatoes; mash potatoes with a potato masher. cool 5 minutes.
• 3 lightly spoon flour into a dry measuring cup; level with a knife. combine potatoes, 3/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well.
• 4 knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• 5 divide dough into 4 equal portions. shape each portion into a 12-inch-long rope. cut each rope into 20 pieces; roll each piece into a ball.
• 6 working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other).
• 7 place gnocchi on a lightly floured baking sheet.
• 8 bring 1 gallon water to a boil in a large stockpot.
• 9 to prepare glaze, melt butter in a small saucepan over medium heat. add 1 minced garlic clove to pan; cook 30 seconds. add broth; bring to a boil. stir in sage, 1/4 teaspoon salt, and pepper. remove from heat.
• 10 add half of gnocchi to boiling water; cook 3 minutes or until done (gnocchi will rise to the surface). remove cooked gnocchi with a slotted spoon; place in a colander.
• 11 repeat procedure with remaining uncooked gnocchi. serve drizzled with warm glaze.