Gnocchi with Sage, Butter, and Parmesan
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
3
Description
Gnocchi with Sage, Butter, and Parmesan
Ingredients
- Salad Potatoes - 9.7 oz
- Wheat Flour - 3.9 oz
- Chicken Egg - 1 piece
- Grated Pecorino Pepato Cheese - 3 tablespoons
- Chopped Sage Leaves - 8 pieces
- Butter - 1.8 oz
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the potatoes in a pot, cover with boiling water so that the water covers the tubers, add salt, cover with a lid, and cook for 20–25 minutes until soft. Drain the water and peel the potatoes.
Step 2
Blend the potatoes with a blender until smooth and creamy. Let cool. Add the sifted flour (leave a little for dusting the table), a bit of beaten egg, salt, and pepper. Mix the resulting mass and knead a soft dough by hand. If the dough is too dry, add a little more beaten egg.
Step 3
Transfer the dough to a lightly floured surface, divide into 4 parts. Roll each part into a sausage shape about 1 cm thick and cut diagonally into pieces about 2.5 cm long. Place on a plate and chill for 30 minutes.
Step 4
Shape the pieces into a crescent shape. To help the sauce absorb better, make grooves on the pieces. Store the gnocchi in the refrigerator, covered with plastic wrap.
Step 5
Boil about 3.5 liters of water, drop the gnocchi into the boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to a preheated dish.
Step 6
Prepare the sauce: melt the butter, add the minced garlic. When the garlic turns a brownish color, add the sage leaves. Let the butter simmer a bit until the sage becomes crispy, about 30 seconds.
Step 7
Pour the sauce over the warm gnocchi. Sprinkle with grated Parmesan.
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