John Myers
Housewife-style Potato Gnocchi
The perfect housewife-style potato gnocchi recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 175 g Butter
- 1 Pc. Beaten egg
- 200 g Flour
- 1 handful Sage leaves
- Salt and pepper
- Put the potatoes in a saucepan with a steamer insert and sprinkle with salt, then steam for about 20 minutes until they are soft. Let cool a little, then peel the potatoes.
- Put the still warm potatoes through a sieve or puree them in the kitchen machine. Add ½ teaspoon salt, 50g butter, the egg and 150g flour and mix everything well.
- Roll out the mixture on a floured work surface and carefully knead with more and more flour until a soft, smooth and still slightly sticky dough is formed.
- Roll the dough into long sausages about 2.5 cm thick with floured hands. Cut this into 1cm wide pieces and roll each individual piece over the prongs of a fork to create the typical grooves. Spread the gnocchi on a lightly floured kitchen towel.
- Bring a large saucepan of salted water to a boil and then turn down to medium. Scatter the gnocchi in portions and simmer for 3-4 minutes until they are cooked and float on the surface.
- Remove the gnocchi with a slotted spoon and transfer to a buttered serving bowl. Cover with aluminum foil and keep warm while the remaining gnocchi cook.
- When all the gnocchi are done, heat the remaining butter in a pan and toss the sage leaves in it for 30 seconds to 1 minute. Then remove the sage leaves and set them aside. Drizzle the gnocchi with sable butter and stir well. Sprinkle with salt and black pepper and serve garnished with the sage leaves.
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