Herb gnocchi with sage butter

Ingredients for 4 servings:

• 500 g floury potatoes
• 1 small onion(s)
• 1 handful of mixed herbs, to taste
• 100 g butter
• 2 eggs
• 150 g flour
• 50 g semolina
• Salt
• black pepper
• Nutmeg, grated
• e.g. crème fraîche
• 1 handful of sage leaves
• 100 g Parmesan
• Flour

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Wash the potatoes and boil them unpeeled in a little water until soft. Drain, rinse in cold water, and press them through a potato ricer. Allow to cool. Peel the onion, wash the herbs, and pat them dry. Finely chop both. Separate one egg. Reserve the egg white for another purpose. Heat 1 tablespoon of butter and sauté the onion until translucent. Allow to cool. Add the onion, herbs, flour, semolina, egg, egg yolk, salt, pepper, and nutmeg to the potato mixture and mix everything into a dough that is easy to work. The gnocchi dough should be about as soft as room-temperature butter. If it’s too soft, stir in a little more semolina. The dough can be loosened with crème fraîche. With floured hands, shape the dough into two logs, each 2.5 cm in diameter. Cut the logs into slices about the thickness of a finger, and flatten the slices with the back of a fork to give the gnocchi their typical shape. Bring plenty of salted water to a boil and cook the gnocchi in batches until they rise to the surface. Remove the gnocchi with a slotted spoon and place them side by side on a platter. Once all the gnocchi are cooked, wash the sage, pat dry, and cut into thin strips. Grate the Parmesan cheese. Heat the remaining butter in a large pan, stirring until lightly browned. Toss the gnocchi and sage in the pan until the gnocchi are piping hot. Then transfer to warmed plates, sprinkle with the Parmesan cheese, and serve immediately.