Gnocchi with Lemon Cream Sauce

Gnocchi:
2 pounds baking potatoes (about 4)
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white, slightly beaten with a fork
1 1/2 cups unbleached all-purpose flour

Sauce:
1 tablespoon butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup chicken broth
6 fresh sage leaves, cut into thin strips
1 tablespoons lemon zest
1/2 cup shredded Parmigiano-Reggiano cheese

To make the gnocchi: Heat oven to 400 degrees F. Pierce the potatoes several times so moisture can escape during baking. Place in the oven and bake until fork-tender, 45 minutes to 1 hour.

When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl. Add salt, baking powder and egg white. Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork.

Put a large pot of salted water on to boil.

Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking. Divide into 4 portions and roll each into a rope about 1/2-inch thick. Cut rope into 1/2-inch lengths. Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple. (The indentations help hold the sauce.)

Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and transfer to a warm platter. (Or refrigerate or freeze for future use.)

To make the sauce: Melt the butter in a saucepan over medium heat, and saut the garlic until soft, about 2 minutes. Add the cream and chicken broth; cook until reduced by almost half. Stir in the sage, lemon zest and cheese. Pour over the gnocchi, toss gently and serve immediately.

Makes 8 servings.