Recipe Tip: Potato Gnocchi with Sage and Butter
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Italian cooks know how to get big flavours out of simple ingredients. There is scarcely a dish where so few, and such simple, ingredients can be turned into something as delicious as gnocchi in brown sage butter. A dish for when pure wintry comfort is required.
- 1 ½ kgfloury potatoes, pricked all over with a fork
- 3egg yolks, lightly beaten
- 100 gplain flour, plus extra to dust
- 120 gbutter
- 15leaves from 1 large sage sprig
- 50 gParmesan, freshly grated
Step 1Preheat the oven to 230°C. Place the potatoes on a baking tray and sprinkle with salt. Bake until they are completely soft, about 45 minutes.
Step 2Cut in half lengthwise (be careful, they're hot!) and use a spoon to remove the flesh. Press through a potato ricer, spread evenly on a clean work surface and leave to cool.
Step 3Drizzle the egg yolk over the top. Sift two thirds of the flour evenly over the potatoes. Using a dough scraper, chop through several times, as for making shortcrust pastry, then shape the mixture into a loose ball.
Step 4Press onto the work surface, sprinkle with the remaining flour, and gently knead until an even dough forms. Dust the dough with flour.
Step 5Using the dough scraper, cut off a portion of dough about 5cm thick and roll into a cylinder about 1.5cm thick on a floured work surface; use light pressure when rolling to prevent sticking.
Step 6Cut into 3cm long gnocchi with the dough scraper. Repeat with the remaining gnocchi dough until all is used up, dusting well with flour as needed.
Step 7Bring a large pot of very well salted water to the boil.
Step 8Meanwhile, melt the butter in a large frying pan over a medium heat until it foams. Add the sage leaves and fry until aromatic and the butter begins to brown slightly, then remove from the heat.
Step 9Add the gnocchi to the boiling water in batches. Stir once very gently so they don't stick. When they float to the surface, wait about 20 seconds and then lift them out with a slotted spoon and transfer to the pan with the butter and sage, taking some of the cooking water with the gnocchi.
Step 10Once all are added to the pan, toss the gnocchi in the sage butter over medium heat, adding a splash of cooking water if needed, until the gnocchi are coated in a rich, creamy sauce, about 1 minute.
Step 11Carefully transfer to plates, sprinkle with grated Parmesan and serve.
Step 12Spinach Gnocchi with Bacon and Tomato Sauce This colourful gnocchi recipe will please spinach lovers – and those who like a bit of bacon with their vegetables. Dumplings
Step 13Italian Classic: Strangolapreti Strangolapreti is a traditional Italian gnocchi made with budget-friendly bread and spinach. Dumplings
Step 14Nettle Gnocchi Constantin Fischer presents his version of a springtime pasta - nettle gnocchi with asparagus and strawberries. Pasta
Step 15Dumplings of Butternut Squash with Mushrooms The homemade gnocchi are combined with the treasures collected from the forest. Dumplings
Step 16Dumplings of Pumpkin and Ricotta - Gnocchi di Zucca e Ricotta The ricotta makes these little bundles of joy perfectly velvety-soft, the pumpkin provides aroma and a gorgeous colour. Don't skimp on the butter and sage! Dumplings