Moms Cookbook

Gnocchi in Salbeibutter

Homemade potato gnocchi from floury potatoes, tossed in sage butter and sprinkled with Parmesan. Serves 4.

Makes
4 servings

Instructions

  1. Wash the potatoes and cook them unpeeled in water for about 15 minutes. Drain and put the pot back on the switched-off hob to let them steam dry.

  2. Peel the potatoes and press them straight through a potato ricer into a bowl. Add the flour, eggs, salt and nutmeg and knead by hand into a soft, elastic dough.

  3. On a floured surface, shape thumb-thick rolls and cut 3 cm pieces from them. Press each piece lightly with a fork.

  4. Bring plenty of salted water to the boil. Simmer the gnocchi in batches until they float to the surface, then lift them out with a slotted spoon.

  5. While the gnocchi cook, slowly heat the butter with the sage leaves and pour it straight over the gnocchi. Sprinkle with Parmesan.