Potato Gnocchi with Sage

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Gnocchi can be prepared even faster by drizzling them with butter instead of tomato sauce and sprinkling with grated Parmesan.

Ingredients

Salad Potatoes - 35.3 oz
Wheat Flour - 8.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Salt - to taste
Tomatoes - 26.5 oz
Chopped Sage Leaves - to taste
Onion - 1 head
Butter - 3 tablespoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the potatoes, boil them in salted water, peel, and mash.

Step 2

Slightly salt the potato puree and knead, gradually adding flour and Parmesan until a smooth, homogeneous dough forms. The amount of flour depends on the type of potatoes. The dough should not stick to your hands.

Step 3

Prepare the tomato sauce. Pour boiling water over the tomatoes for 1 minute, peel off the skin, cut them crosswise, and remove the seeds. Dice the flesh of the tomatoes into small cubes. Finely chop the onion and sauté it in butter. Add the tomatoes and simmer over medium heat until a thick sauce forms.

Step 4

Roll the dough into a log with a diameter of 2 cm, coat it in flour, and cut it into pieces 2–3 cm long.

Step 5

Place each piece on a fork and press down to create ridges.

Step 6

Meanwhile, pour 2 liters of salted water into a pot and bring it to a boil. Carefully add the gnocchi to the boiling water and cook for about 4 minutes. Remove the cooked gnocchi with a slotted spoon and place them in a bowl.

Step 7

Melt the butter, add a few sage leaves, the gnocchi, and sauté for 1 minute. Serve the gnocchi on plates, drizzle with hot tomato sauce, and sprinkle with grated Parmesan.