Gnocchi are traditionally served on the 29th of every month. They are my favorite Italian dish!
A few years ago, a close friend of mine came to visit me in Uruguay and offered to make homemade gnocchi. I could not believe how fast she prepared everything, and how amazingly good they turned out! Ever since then, I have always used her recipe, which is the best by far!!
For some reason, they always look rather complicated to make, but trust me, this recipe is very easy and quick. The key is to get the proportions right: too much flour will render hard gnocchi, too little and they will come apart in the boiling water.
To cook the potatoes, start with cold water, boil them until tender, peel and mash them. Add the egg and seasoning, and the puree is ready to use. It should be dry and consistent.
Put the flour on the work surface, make a well in the center and place the puree. Using your hands, mix to combine and form a ball, but do not knead. Divide the ball in two, to make it easier to roll into ropes. This is a fun recipe to make together with the kids, who will surely be excited to help!
I love using the gnocchi board for a more traditional shape, but it is not a must, they taste amazing regardless of their shape! If you are pressed for time, you can just roll into ropes, cut them into small pieces and that is it!
I suggest that you place the gnocchi on the floured countertop or tray as you go cutting them, to prevent them from sticking together.
The great thing about this recipe is that they freeze really well. I usually spread them out on a floured tray, pop them in the freezer, and transfer to a plastic bag when they are completely frozen. To cook, drop them in boiling water straight from the freezer.
I recommend that you try making these gnocchi, they will come out perfect with these proportions!
If you try out these Potato Gnocchi with Sage Butter, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Potato Gnocchi with Sage Butter
Ingredientes
For the gnocchi:
- 1 kilo mashed potatoes
- 1 egg
- Salt and pepper
- Nutmeg (optional)
- 300 g all-purpose flour
For the sauce:
- 200 g butter
- Fresh sage leaves
- Salt and pepper
Instrucciones
For the gnocchi:
- To boil the potatoes (skin on), start with cold water. Once tender, let them cool down a little and peel.
- Mash them, add egg, salt, pepper, nutmeg and mix well.
- Place the flour on the work surface and make a well in the center. Place the puree and form the dough with your hands, kneading as little as possible.
- Roll into ropes and cut into small segments. If you wish, you can roll them onto a gnocchi board or a fork for a more traditional look.
- Fill a large pot with water, add salt and bring to a boil. Cook them in batches. At first, they will sink to the bottom, but once they come up to the surface, they are ready. Remove with a slotted spoon.
- Serve immediately with the sauce.
For the sauce:
- On a skillet place the butter cut into bits and stir over medium fire. When the butter turns golden, add the sage leaves, and cook until crispy. It only takes a few seconds! Remove from the fire, season with salt and pepper and serve.
Notas
- Place the gnocchi on the floured countertop or tray as you go cutting them, to prevent them from sticking together.
- Spread them out on a floured tray, pop them in the freezer, and transfer to a plastic bag when they are completely frozen. To cook, drop them in boiling water straight from the freezer.
