Gnocchi with sage butter

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3.3 7
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 750 g floury potatoes
  • 3 Egg Yolk
  • 60 g Potato flour
  • 60 g Semolina
  • 2 TABLESPOONS grated parmesan cheese
  • 7-10 Tbsp Salt
  • 1 small stalk of sage
  • 1 Garlic clove
  • 3-4 Tbsp Butter
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS sliced parmesan cheese
  • 7-10 Tbsp Flour

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 20 minutes. Then drain and allow to cool slightly. Peel and press them still warm through a potato press. Let the potato mixture cool down completely, then knead it with egg yolk, flour, semolina and grated parmesan. Season with salt.

  2. 2

    Form strands about 3 cm thick on a lightly floured work surface. Divide them into small pieces, shape them slightly, press them in slightly with a floured fork. Place in boiling salt water in portions. Leave to stand for 4-6 minutes until they float to the surface. Pluck sage leaves from the stem. Leave small leaves whole, chop larger leaves. Peel garlic and press it through a garlic press. Melt butter in a large pan. Sauté the garlic in it. Add gnocchi and fry briefly.

  3. 3

    Peel garlic and press it through a garlic press. Melt butter in a large pan. Sauté the garlic in it. Add gnocchi and fry briefly. Add sage and stir-fry everything. Season with pepper from the mill. Serve sprinkled with sliced Parmesan

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
450 kcal
CARBS
51 g
FATS
19 g
PROTEINS
18 g