Gnocchi with Sage Cream Sauce

Directions

• Preheat the oven to 450°F. Place the potatoes on a wire rack and bake until fork-tender, about 45 minutes.
• Once the potatoes are cool enough to handle, slice them open with a knife and scoop out the flesh. Pass the flesh through a potato ricer onto a clean work surface and spread them in an even layer to allow steam to escape.
• Drizzle the egg yolks over the potatoes. Sprinkle the salt and dust half of the flour over the potatoes. Using a bench scraper, chop through the mixture to incorporate the flour into the egg and potatoes.
• Gather the mixture into a loose ball. Press it flat with your hands, then fold it over and press it down again. Add the remaining flour and repeat this process a few times, adding more flour as needed.
• Roll the dough into 1-inch snakes and cut into 1-inch pieces. Set them aside on a lightly floured surface to prevent sticking.
• Bring a large pot of water to a simmer.
• Meanwhile, make the cream sauce. In a sauté pan, melt the butter over medium heat. Once melted, add the sage and cook for 1 minute. Then, add the garlic and cook until fragrant. Pour in the white wine and let it simmer for 5 minutes to reduce. Add the heavy cream and parmesan cheese, and let the sauce simmer on low while you cook the gnocchi.
• Drop the fresh gnocchi into the simmering water. As soon as they float to the top, immediately remove them with a slotted spoon and add them to the pan with the cream sauce. Stir well to ensure each piece is coated, allowing the starch to help thicken the sauce. Repeat until all the gnocchi are added. If you need to work in batches, remove some gnocchi from the sauce and place them in a bowl to prevent overcooking.
• Garnish with freshly grated Parmesan and a sprig of sage.