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.