Gnocchi with butter and sage
Gnocchi con salvia e burro
This gnocchi recipe reveals the secret behind delicious, light, homemade potato gnocchi to be enjoyed with butter sauce and sage on a trial and fail basis.
The fact is that most of my gnocchi attempts turned out a sticky, lumpy failure, until I consulted an Italian friend whose homemade potato dumpling are heavenly light – like small clouds floating in your mouth. According to her the flour is the crux. If you use a weak, fine-grained flour, the result tends to become sticky and hard to work with as the potatoes absorb too much starch, while wheat with a high gluten content is more manageable. She’s right, of course. Last time I made gnocchi, I used flour for pasta making which contains a great deal of durum, and the shape improved considerably along with the taste and texture.
750 g potatoes
180 g flour
2 tbsp grated parmesan
3 tbsp butter
Peel the potatoes and boil them in salted water.
Drain and mash the potatoes while they are still hot (use a food mill)
Add flour, egg, parmesan and more salt to taste and knead the ingredients together. Make sure it isn’t sticky.
Take a piece of dough, roll it into a rope and cut the rope up in small pieces.
Clarify the butter by melting it slowly in a heavy saucepan.
Deep fry the sage leaves in clarified butter to make them nice and crisp.
Boil the gnocchi in salted water 2 minutes until they rise up to the surface.
Drain the gnocchi and mix with butter sauce and sage before serving.