Potato gnocchi with sage butter
(from Elyce123’s recipe box)
Lay the uncooked gnocchi on a floured baking sheet and open-freeze. When solid, pop in a food bag and freeze for up to 1 month. Cook from frozen for 2-3 minutes, until they float
Source: delicious. May 2006
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
Categories: May, can be frozen
Ingredients
- 600g medium floury potatoes, unpeeled
- 1 tsp salt
- 1 medium egg, lightly beaten
- 200g plain flour, plus extra to dust
- 200g butter
- 2 tbsp finely chopped fresh sage
- 50g finely grated fresh vegetarian Parmesan, to serve
Directions
- Cook the potatoes in boiling water for 25-30 minutes, until very tender. Drain well and cool slightly. Peel and halve the potatoes and press through a potato ricer or sieve, into a large bowl.
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While the potato is still warm, add the salt, egg and flour. Lightly mix, then turn out onto a floured board. Knead lightly until you have a soft, smooth, slightly sticky dough – don’t overwork it or it will be too tough. Cut the dough into 4 and roll each piece into a long sausage about 1.5cm in diameter. Cut each into 2cm pieces and shape into corks. Gently press the prongs of a fork into 1 side. Lay on lightly floured tea towels.
- Bring a large pan of salted water to the boil and cook the gnocchi in batches. Drop them in the boiling water and cook for about 2 minutes – they will float to the surface. Remove with a slotted spoon and transfer to a bowl. Cover to keep warm while you cook the rest.
- Meanwhile, melt the butter in a small saucepan over a medium heat, until hot but not simmering. Stir in the sage, remove from the heat and season with salt and pepper. Divide the gnocchi between plates, pour over the butter, season to taste and serve with the Parmesan.