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Milk Street's Recipe for Potato Gnocchi with Butter, Sage and Chives
Ingredients
  • subheading: For the gnocchi:
  • 2 ¾ to 3 pounds russet potatoes, peeled and cut into 1-inch chunks
  • Kosher salt
  • 146 grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping
  • ½ teaspoon baking powder
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large egg, lightly beaten
  • subheading: For the sauce:
  • 4 tablespoons (½ stick) salted butter, cut into 4 pieces, divided
  • ⅓ cup chopped fresh sage
  • 1 recipe potato gnocchi
  • ¼ cup finely chopped fresh chives
  • 2 tablespoons lemon juice
  • Kosher salt and ground black pepper
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