Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter - baking potatoes

Method

• Preheat the oven to 450.
• Pierce the potatoes all over with a fork and bake for 1 hour, or until tender.
• Let cool slightly, then halve lengthwise and scoop out the flesh.
• Pass the potatoes through a ricer or food mill into a large bowl.
• Measure out 2 cups and let cool slightly.
• Save any remaining potatoes for another use.
• In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined.
• Mix in the flour until a soft dough forms.
• Line a baking sheet with wax paper and dust it with flour.
• On a lightly floured surface, gently knead the dough for 1 minute, until smooth.
• Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet.
• Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.
• Bring a large saucepan of salted water to a boil.
• Add the gnocchi and cover.
• When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender.
• Using a slotted spoon, lift the gnocchi into a strainer to drain.
• Melt the butter in a large, deep skillet.
• Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes.
• Add the gnocchi and lemon zest and toss well.
• Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes.
• Add the Parmesan and toss to combine.
• Transfer the gnocchi to bowls and serve.