Title: Little Potato Gnocchi With Sage Butter
Categories: Italian, Pasta
Yield: 1 Batch
600 g Floury potatoes
200 g Butter; melted
1 Egg; beaten
200 g Plain white flour; plus
-extra for dusting
2 tb Fresh sage; finely chopped
Sea salt and freshly ground
-black pepper
50 g Parmesan cheese; finely
-grated
Cook the potatoes in boiling water for 20 to 30 minutes until very
tender, then drain well. Halve the potatoes and press through a
potato ricer, or peel and press through a sieve into a bowl.
While they are still warm, add 1 ts salt, the beaten egg and the
flour. Lightly mix together, then turn out onto a floured board.
Kneed lightly to yield a smooth, soft, slightly sticky dough. Roll the
dough into long 'sausages', 1.5 cm in diameter. Cut into 2 cm pieces
and shape into corks or pull each one down over the back of a form to
produce the traditional ridged outside and the hollow inside. Lay
them on a lightly floured tea towel.
Bring a large pan of salted water to a boil. Cook the gnocchi in
batches. Drop them into the boiling water and cook for 2-3 minutes or
until they float on the surface. Remove with a slotted spoon
immediately after they rise and keep hot while cooking the remainder.
Meanwhile, mix the butter and the sage in a small bowl, reheat, taste
and season with salt and pepper. Pour over the sage butter, scatter
with the Parmesan, and serve immediately.
Notes:
Only use white-fleshed floury potatoes. New potatoes will make them
gluey and chewy.
Overworking the gnocchi will make them tough.
Recipe by Flavours of Tuscany by Maxine Clark, 2006
