Typical Italian gnocchi

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 100 g durum wheat semolina
• 1 pinch of salt
• 500 g flour
• Flour for the work surface
• 150 g butter
• 1 handful of sage leaves
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

in sage butter

Boil and peel the potatoes. Mash the dough with the semolina, a pinch of salt, and a portion of the flour. It’s best to use a flat-bottomed bowl for easier mashing. Add more flour. You can also knead by hand. Continue kneading the dough on the countertop until it’s as smooth as possible. If the dough still sticks to your hands, add a little more flour. Divide the dough into quarters. Roll the pieces into thumb-thick sausages. Use a spatula to cut off pieces and dust them with flour, otherwise they will stick together. Using a slotted spoon, add the pieces to the boiling water and add a large pinch of salt. The water should only be simmering, not bubbling, or the gnocchi will fall apart. They’re ready when they float to the surface. For the sage butter, melt the butter and brown it lightly. This creates what’s known as nut butter. Chop the fresh sage and add it. Season everything with pepper and salt. Drain the gnocchi, add it to the butter, and toss to combine. Turn off the heat; you don’t want to cook the gnocchi any further.