John Myers
Sage Lignocchi
The perfect sage lignocchi recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 250 g Flour
- 2 Eggs
- Nutmeg
- Salt
- 50 g Butter
- 100 g Ham, diced
- 1 size Clove of garlic
- 350 g Cocktail tomatoes
- 3 tbsp Sage, fresh
- Boil the potatoes with their skins on.
- Then drain the potatoes, peel the hot potatoes and mash them with the potato masher (of course a potato press will do, but I don’t have one).
- Add the flour, eggs, salt and nutmeg to the potato mixture and mix everything together.
- Shape the dough into gnocchis. The best way to do this is to first form rolls and cut them into pieces. Press in the gnocchi pattern with a fork. The dough can be sticky, so it’s best to use flour to shape it.
- Put on a large saucepan with salted water. Bring the water to the boil and gradually add the gnocchis. The gnocchi that float on the surface are ready and can be skimmed off.
- The gnocchi can also be eaten straight away with a sauce, but I really like to sear them.
- Heat plenty of butter in a pan and briefly fry the ham in it.
- Add the gnocchi and garlic and fry them too.
- Finally, add the sage and tomatoes and heat briefly.
- It also tastes very good if you mix rocket salad on the plate.
- Bon appetit 🙂
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