ReceptnaptárGnocchi al burro e salvia (potato gnocchi with butter and sage)
Homemade potato gnocchi with butter and sage sauce and Parmesan, the simplest Italian way to serve gnocchi. Ready in 1 hour from floury potatoes.
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Ingredients
Method
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- Boil the potatoes in their skins, peel while still warm and press through a ricer.
- Add the egg, the salt and gradually the flour until you have a soft but manageable dough.
- Roll it into ropes, cut into 2 cm pieces and ridge them with a fork.
- Cook in boiling salted water until they float to the surface.
- Melt the butter with the sage leaves and toss the drained gnocchi in it.
- Serve sprinkled with grated Parmesan.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use floury (baking) potatoes and boil them in their skins so they don't absorb water; you need less flour and the gnocchi are softer.
- Knead only until the dough comes together; too much kneading and flour makes them hard and rubbery.
Frequently asked questions
Why are my gnocchi hard?
Too much flour or kneading, or watery potatoes. With floury potatoes boiled in their skins, riced while warm, and little flour, they stay soft.
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