in Italy

Homemade gnocchi in sage butter

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Ingredients for 4 servings:

  • 700 g potatoes
  • 1 egg yolk
  • 100 g wheat flour
  • 40 g semolina (durum wheat)
  • some butter
  • some salt
  • some sage
  • Flour for the work surface
  • salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil, peel, and mash the potatoes. Knead into a dough with egg, flour, and semolina. Season with salt. Dust the work surface with flour and shape the dough into thumb-thick rolls. Cut into 1 cm wide pieces. Place the pieces in boiling salted water and remove as soon as they float to the surface. In the meantime, toss a little sage in butter. Add the cooked gnocchi to the pan immediately after cooking and fry briefly. Serve immediately. You can also serve the gnocchi with crème fraîche. To make this, simply mix 1 cup of crème fraîche with salt, pepper, lime juice, and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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