Potato Gnocchi in Sage Butter

PennyAuthorPenny
00DifficultyIntermediate

You will need more flour than you think to stop this sticking , but it’s so worth the effort to make your own

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Yields1 Serving
Prep Time30 minsCook Time5 minsTotal Time35 mins

 2 potatoes
 250g plain flour + extra for rolling
 1 egg
 50g butter
 1 garlic clove crushed
 About 8 sage leaves

1

Pierce the potatoes and microwave until cooked When cooled remove the skin mash with a ricer if you have one , don't add anything to the mash

2

Put the mash in a large bowl

3

Beat the egg

4

Add the egg and flour to the mash and Knead until it forms a dough

5

Roll it out on a floured board to a sausage shape

6

Cut into half inch pieces

7

Bring a large saucepan of salted water to the boil

8

Drop in the gnocchi and cook for 3-5 minutes or until the gnocchi rises to the surface

9

Drain well

10

Melt the butter in a frying pan

11

Add the chopped garlic and sage leaves

12

When the butter is foaming add the gnocchi

13

Baste regularly and serve , the sage leaves should be crisp

Category

Ingredients

 2 potatoes
 250g plain flour + extra for rolling
 1 egg
 50g butter
 1 garlic clove crushed
 About 8 sage leaves

Directions

1

Pierce the potatoes and microwave until cooked When cooled remove the skin mash with a ricer if you have one , don't add anything to the mash

2

Put the mash in a large bowl

3

Beat the egg

4

Add the egg and flour to the mash and Knead until it forms a dough

5

Roll it out on a floured board to a sausage shape

6

Cut into half inch pieces

7

Bring a large saucepan of salted water to the boil

8

Drop in the gnocchi and cook for 3-5 minutes or until the gnocchi rises to the surface

9

Drain well

10

Melt the butter in a frying pan

11

Add the chopped garlic and sage leaves

12

When the butter is foaming add the gnocchi

13

Baste regularly and serve , the sage leaves should be crisp

Potato Gnocchi in Sage Butter