Potato gnocchi with sage butter

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.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 584
• Protein: 17 g
• Carbs: 89 g
• Fat: 16 g

Ingredients

• 1 kg Potato ( starchy variety )
• 250 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 1 pinch Gray sea salt
• 1 pinch Nutmeg ( grated )
• 50 g Minimum butter sweet
• 10 piece Sage ( fresh leaves )
• 50 g Parmesan cheese ( freshly grated )

Instructions

1. Cooking the potatoes

   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. Making the pulp

   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. Creating the dough

   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. Cutting and ridging

   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. Cooking and coating

   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.

Chef's tips

• 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.

Storage

Store for 2 days in the refrigerator on a well-floured tray. Can be frozen flat before being bagged.