Rustic Potato Gnocchi with Sage Butter and Beefy Onion Gravy

1.Preheat oven to 400°F (200°C). Prick the Yukon Gold potatoes with a fork and place them on a baking sheet. Roast for about 45-60 minutes until tender when pierced with a fork. Remove from oven and let cool slightly.

2.While still warm, peel the potatoes and pass them through a potato ricer or mash very finely until smooth. Spread the mashed potatoes out on a clean surface to cool completely.

3.Once cooled, gather the potatoes into a mound and make a well in the center. Crack the egg into the well, sprinkle the salt over the potatoes, and begin to mix gently with your hands.

4.Gradually add 1 ½ cups flour, kneading lightly until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but hold together. Add a little more flour if too sticky.

5.Divide the dough into 4 portions. Roll each portion into a long rope about ¾ inch thick on a floured surface. Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the back of a fork to create ridges.

6.Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them gently into the boiling water. When they float to the surface (about 2-3 minutes), remove with a slotted spoon and set aside on a tray.

7.In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and caramelized, about 20-25 minutes.

8.Add the minced garlic and chopped rosemary to the onions and cook for 1 minute until fragrant.

9.Sprinkle 2 tablespoons flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

10.Gradually pour in the beef stock while stirring continuously to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

11.In a separate large pan, melt 4 tablespoons butter over medium heat. Add the fresh sage leaves and cook until the butter is fragrant and slightly browned, about 3-4 minutes. Remove the sage leaves and set aside for garnish.

12.Add the cooked gnocchi to the sage butter and gently toss to coat. If using, stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

13.To serve, plate the gnocchi tossed in sage butter, spoon generous amounts of the beefy onion gravy over the top, and garnish with the reserved crispy sage leaves.