Potato Gnocchi
Delight in homemade potato gnocchi, buttery sage, and a sprinkle of parmesan for a comforting Italian classic.
Ingredients
- 1.2 kg floury potatoes
- 300 g wheat flour
- 2 eggs
- 2 tsp fine salt
- 1 pinch grated nutmeg
- 40 g butter
- 8–10 fresh sage leaves
- 50 g grated parmesan
How to make it
- Boil the potatoes in their skins in salted water until tender, about 30 minutes. Drain them, peel them while still warm, and press them through a potato ricer onto a clean work surface.
- Spread the hot potato into a loose mound and let it steam-dry for a few minutes so the surface loses moisture.
- Beat the eggs with the fine salt and grated nutmeg, then pour them over the potatoes with about two-thirds of the wheat flour.
- Bring the mixture together quickly with your hands into a soft, slightly sticky dough, adding the remaining flour only until it just holds together.
- Divide the dough into pieces, roll each piece into a long rope, and cut it into small pillows. Lightly press each piece with the back of a fork to give it ridges.
- Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches until they rise to the surface, then lift them out with a slotted spoon.
- Melt the butter in a wide pan and let the sage leaves sizzle until crisp and fragrant, with the butter turning lightly golden.
- Toss the drained gnocchi in the sage butter, spoon them into warm shallow bowls, and finish with the grated parmesan scattered over the top.
