| gnocchi With Lemon Cream Sauce gnocchi
2 Pounds Baking Potatoes (about 4)
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Egg White, Slightly Beaten With A Fork
1 1/2 Cups Unbleached All-purpose Flour sauce
1 Tablespoon Butter
2 Garlic Cloves, Minced
2 Cups Heavy Cream
1/2 Cup Chicken Broth
6 Fresh Sage Leaves, Cut Into Thin Strips
1 Tablespoons Lemon Zest
1/2 Cup Shredded Parmigiano-reggiano Cheese to Make The Gnocchi: Heat Oven To 400 Degrees F. Pierce The Potatoes Several Times So Moisture Can Escape During Baking. Place In The Oven And Bake Until Fork-tender, 45 Minutes To 1 Hour. when Just Cool Enough To Handle, Peel The Potatoes And Press Through A Ricer Into A Large Bowl. Add Salt, Baking Powder And Egg White. Add The Flour A Little At A Time And Mix With Your Hands Until A Rough Dough Forms; Do Not Overwork. put A Large Pot Of Salted Water On To Boil. transfer The Dough To A Lightly Floured Surface, And Gently Knead Until Smooth, 1 To 2 Minutes, Adding A Bit More Flour If Needed To Prevent Sticking. Divide Into 4 Portions And Roll Each Into A Rope About 1/2-inch Thick. Cut Rope Into 1/2-inch Lengths. Gently Roll Each Piece Down The Back Of A Cheese Grater Or Fork To Create Slight Ridges, Or Press It To Form A Small Dimple. (the Indentations Help Hold The Sauce.) gently Place The Gnocchi, A Few At A Time, Into The Boiling Water, Removing Them With A Slotted Spoon A Minute Or Two After They Rise To The Surface. Drain Well And Transfer To A Warm Platter. (or Refrigerate Or Freeze For Future Use.) to Make The Sauce: Melt The Butter In A Saucepan Over Medium Heat, And Sauté The Garlic Until Soft, About 2 Minutes. Add The Cream And Chicken Broth; Cook Until Reduced By Almost Half. Stir In The Sage, Lemon Zest And Cheese. Pour Over The Gnocchi, Toss Gently And Serve Immediately. makes 8 Servings.
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