Potato Leek Gnocchi

The last time I made gnocchi, it didn't turn out very well. Happy to report this time things went quite differently.

This week's CSA produced a few potatoes and a leek, and at first I thought to make a soup with the classic combination. But though the night temperatures have reached all the way down into the 50s, I wasn't ready for soup. I suppose I could have served it cold, but these are no dog days either.

So I set out to make gnocchi, what seemed like a comfortable ease-into-fall dish. It turned out to be exactly that. Welcome and warm.

4 medium redskin potatoes, not peeled
salt
3/4 - 1 cup flour
3 tablespoons butter (divided)
1-2 leeks, sliced lengthwise, then chopped into thin half-moons
5 sage leaves, julienned
1 tablespoon olive oil

Boil the potatoes in salted water until very tender. Peel them with a small paring knife, then mash. Add flour and stir until a dough forms. Knead lightly, and roll the dough out into long, narrow logs, about a 1/2 inch thick. Cut into inch-long pieces. These pieces are traditionally rolled off the tines of a fork before cooking. Traditionally.

Meanwhile, saute the leeks with a pinch of salt in 2 tablespoons butter over medium heat. Once the leeks soften, stir in the sage, cover, and turn off the heat.

Once you form the gnocchi, you could boil them in salted water until they float for a minute or so. But I decided to saute instead: heat one tablespoon olive oil and one tablespoon butter in a large nonstick pan. Place the gnocchi into the pan in a single layer and cook for about 2-3 minutes per side. You'll likely have to do several batches. I did three, and found I had enough fat to get the job done. It's possible you may have to add a little more.

When all the gnocchi are nicely browned, combine them with the leeks and serve.

Serves about two people, depending on the size of your potatoes, (or stomachs).