Gnocci with Fried Sage

Gnocci sounded like a good idea on a cold Friday afternoon. (Cold for Southern California standards). I made the gnocci from scratch with potatoes. I added some fried sage to give it some crunch and served it on a fennel creme sauce.

1 1/2 lb potatoes
1 egg
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves
2 tablespoons salted butter
1 cup white wine
1 cup whipping cream or half and half
Salt
Cayenne Pepper
1 Tbsp Fennel Seed

Make gnocchi:
Boil peeled potatoes until soft
Run the potatoes through a food processor then let cool
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
Beat together egg 1 tsp salt, and 1/2 tsp pepper in a small bowl.
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
Pour egg mixture into well, then knead into potatoes. Knead in 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Form ropes with the dough and cut into small pieces
Dust cut pieces with flour
Make an impression on each piece of gnocci with a fork

Fry sage leaves
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
Season lightly with salt. Reserve oil in skillet.


Make sauce:
Reduce white wine by half and add cream or half and half
Add Fennel Seed
Salt to Taste

Cook gnocchi:
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
Heat gnocchi in skillet over medium heat, stirring to coat.
Serve sprinkled with fried sage and on top of fennel sauce.
Sprinkle with Cayenne Pepper and Salt to taste.