Gnocchi with Sage Leaves, Butter and Parmigiano Reggiano

Prep Time:

45 minutes

Cook Time:

10

Serves:

2

Level:

Beginner

Tag:

Italian

ABOUT THE RECIPE

By Nonna Rosa

INGREDIENTS

INGREDIENTS


  • 1 ¼ lbs russet potatoes (500 g or about 4 large potatoes)

  • 2 cups (250 g) all purpose flour

  • 1 egg

  • salt to taste


SAUCE

  • 1 handful of sage leaves

  • ¼ cup (100 g) unsalted butter

  • 1 cup (250 g) grated Parmigiano Reggiano


TOOLS

  • fork

  • potato masher

  • flat surface

  • knife

  • gnocchi board

  • baking tray / serving dish

  • pot

  • cooking skimmer

  • saucepan

  • serving dish


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

COOK THE POTATOES

Wash the potatoes, place them in a pot with cold water and bring to a boil, then lower to a simmer and cook for about 30 minutes or until easily pierced with a fork with no resistance.


SHAPE THE GNOCCHI


Drain the potatoes and refill the pot with salted water for cooking the pasta; bring to a boil.

Use a potato ricer or food mill to process the potatoes into a fine meal. If you don’t have a ricer or food mill, you can cut each potato in half lengthwise and grate the cut-side through a cheese grater (while holding the peel-side with a towel, since it’s hot!); the peel won’t go through the grater.


Place the processed potatoes on a cutting board and add flour, egg, and a pinch of salt and nutmeg. Using a folding motion, gently bring the ingredients together to form a dough.


Shape the gnocchi by taking a portion of the dough, nudging it into a rope ½-inch thick, and cutting the rope into 1-inch long “pillow” shapes.


COOK THE GNOCCHI & PLATE

Drop the gnocchi into the boiling water and cook for about 3-5 minutes or until they float to the surface. Remove them with a slotted spoon and add them to the pan with the sauce. Add parmigiano and toss to combine. Taste for seasoning and add salt & pepper as necessary.

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