Potato gnocchi with sage butter
Ingredients
- 1 kgPotato (starchy variety)
- 250 gWheat flour (sifted)
- 1 pcEgg (whole)
- 1 pinchGray sea salt
- 1 pinchNutmeg (grated)
- 50 gUnsalted butter
- 10 pcSage (fresh leaves)
- 50 gParmesan cheese (freshly grated)
Method
Soft and light gnocchi, ridged with fork tines to catch the sauce. Once pan-seared, they develop a thin golden crust that contrasts with their tender center under a layer of parmesan.
- 1
Place whole unpeeled potatoes in cold salted water. Bring to a boil and cook until a knife tip slides in without resistance, like butter.
- 2
Peel the potatoes while still steaming. Immediately pass them through a food mill or potato ricer. Steam must escape to ensure the pulp is as dry as possible.
- 3
On a work surface, combine the mash, flour, egg, salt, and nutmeg. Work the dough quickly without over-kneading to prevent it from becoming elastic and rubbery.
- 4
Shape into logs 2 cm in diameter. Cut into regular pieces. Roll them over the back of a fork to create ridges that will allow the sauce to coat each gnocchi properly.
- 5
Drop the gnocchi into boiling salted water. As soon as they float to the surface like little corks, remove them. Toss them into a pan where butter is foaming with sage until they are lightly golden.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the flour is added, or the gluten will develop and the gnocchi will become tough.
- Always use starchy potatoes to prevent the dough from becoming too wet.
- The butter should be 'noisette': when it stops sizzling and smells like toasted nuts, it is ready.
How long does this dish keep?
Store for 2 days in the refrigerator on a well-floured tray. Can be frozen flat before being bagged.
