Potato Gnocchi with Smoked Trout and Sage Brown Butter

Preheat oven to 450°F. Roast potatoes until fork tender, about 1 hr. Cool potatoes until easy to handle; puree with a potato ricer or food mill. Let cool completely.

Mix potato puree with egg. Add cake flour until combined; do not overmix. Season with salt and white pepper.

Turn mixture onto floured board. Roll potato mixture into 1-in. diameter sausages, and then cut into 1⁄3-in. thick slices. Freeze until needed. (Gnocchi are cooked from a frozen state, which enables them to be sautéed.)

Heat 1⁄2 cup butter in a large sauté pan. Sauté gnocchi over med. heat until golden; flip and continue cooking 2 min. more. Add smoked trout; cook until trout is warmed. Season with salt and white pepper.

Melt remaining butter in a separate sauté pan; heat until butter is browned and has a nutty aroma. Add lemon juice and sage; season with salt and white pepper. Divide gnocchi and trout into 6 heated entree bowls, spoon browned butter on top, and garnish with watercress. Serve immediately.