Gnocchi from Scratch
Homemade Gnocchi with Sage and Butter
Servings: 2
Adjust servings here:
Equipment
- cooking pot
- frying pan
- Sieve
- Mixing bowl
- spoon
- fork
- slotted spoon
Ingredients
- 500 grams potatoes
- 90 grams flour
- 1 egg
- 2 tbsp parmesan cheese
- pepper
- salt
SAUCE
- 2 tbsp butter
- 8 leaves fresh sage
- 3 tbsp parmesan cheese
- 125 ml pasta water
- pepper
Instructions
- Preheat the oven to 175°C (350°F).
- Use a knife to poke the potatoes, you should poke them about 8 to 10 times all around.
- Place the potatoes on an oven tray lined with baking paper. Bake for 60–70 minutes or until the potatoes are soft.
- Cut the potatoes in half and let the steam escape for 5 minutes.
- Use a spoon to scoop out the inside of the potatoes. Use a kitchen cloth if they are too warm to hold.
- Push the peeled potatoes through a sieve using the back of a spoon. Scrape the bottom of the sieve as well. If you have a potato ricer, use it instead or mash the potatoes with a fork. Let the mashed potatoes cool completely.
- Add to a bowl the following ingredients: flour, a beaten egg, parmesan cheese, salt and pepper. Mix with a fork until all combined. Then, knead by hand until all ingredients are well incorporated.
- Lightly flour the kitchen counter. Cut the dough into smaller pieces and roll each piece into a thin rope.
- Cut the dough into small chunks. Roll the chunks into small balls, use flour to prevent sticking. Press each ball gently against the inside of a fork, then roll the edge up and fold the edges together. Place the gnocchi on a chopping board. Repeat until all the dough is used.
- Bring a pot of water to a boil and add salt.
- Heat a frying pan over medium-high heat. Add butter and let it melt.
- Meanwhile, cook the gnocchi for about 90 seconds, or until they start floating.
- Reserve some pasta water using a cup or ladle. Add the pasta water to the melted butter in the pan. Be careful, as it might splatter.
- Tear and bruise the sage, then add it to the frying pan. Add extra Parmesan and pepper. Stir until the cheese has melted and you have a thin silky sauce.
- Use a slotted spoon to add the gnocchi to the frying pan. Combine all ingredients.
- Serve with a bit of Parmesan.