Potato gnocchi with butter and sage
Light homemade potato gnocchi, tossed in foaming butter with crisp sage leaves and parmesan.
- 85 min40 prep · 45 cook
- HardDifficulty
- 630 kcalper serving
Ingredients
- Floury potatoes1 kg
- Plain flour250 g
- Egg1
- Butter80 g
- sage2 sprigs
- Parmesan, grated50 g
- Saltto taste
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Steps
- 1
Boil the potatoes whole, in their skins, until tender.
- 2
Peel them while hot and mash them onto a floured worktop. Let them cool a little.
- 3
Add the egg, a pinch of salt and most of the flour and knead briefly into a soft dough. Do not overwork it.
- 4
Roll the dough into long ropes, cut them into 2 cm pieces and press each one lightly with a fork.
- 5
Cook the gnocchi in batches in boiling salted water. Lift them out a minute after they float.
- 6
Melt the butter with the sage leaves until foaming and nutty. Toss the gnocchi in it and serve with parmesan.
Tips and questions
- Why are my gnocchi gummy?
- Too much flour or overworked dough. Use floury potatoes, mash them while hot and knead only until the dough just holds.
- Can I freeze gnocchi?
- Yes: freeze them raw in a single layer on a floured tray, then bag them. Cook from frozen; they float when ready.
- Can they be gluten-free?
- Yes, use rice flour or a gluten-free flour blend; the dough is a bit more fragile, so handle it gently.
Enjoy your meal!
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