Gnocchi

📕Recipe

❂ Ingredients:
1 kg russet potatoes
2 cups all-purpose flour, plus extra for dusting
2 egg yolks
Garlic
Salt, to taste

For sage butter sauce:

100g unsalted butter
10-12 fresh sage leaves
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for garnish

❂ Cooking Process:

⁃ Prepare Potatoes: Preheat your oven to 200°C (400°F). Drizzle with olive oil and sprinkle with salt and bake until tender, about 1 hour. Let cool slightly, then peel and pass through a potato ricer .

⁃ Make Dough: Sprinkle the flour and a pinch of salt over the potatoes. Make a well in the center and add the beaten egg. Using your hands, gently mix to form a soft dough. Do not overwork.

⁃ Shape Gnocchi: Turn the dough onto a floured surface, divide it into 4 pieces, and roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces.

⁃ Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches, they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

⁃ For Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until golden-brown. Add sage leaves and cook until crispy. Season with salt and pepper.

Serve with Parmesan cheese.

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