Gnocchi With Sage Butter
This recipe is a comforting and delicious way to enjoy homemade potato gnocchi. The pillowy gnocchi are made with floury potatoes, eggs, and a touch of butter, then cooked to perfection and coated in a rich sage-infused butter sauce. Each bite is a delightful combination of creamy potatoes and aromatic sage, making this dish a cozy and satisfying choice for any occasion.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz floury potatoes
- and saltblack pepper
- 1 egg
- 300g/10½oz plain flour
- 100g/3½oz butter
- 8 sage
Instructions
- Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands).
- On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside.
- Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top.
- In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.