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Sage Butter Gnocchi

by Mattia Moleri

Ingredients

Preparation

Firstly start by salting a saucepan of water and bring to the boil. Add the potatoes and boil until soft. Then drain the potatoes and steam dry for 5 minutes.

Mash the potatoes into a bowl using a ricer. Add in the flour, egg, salt and pepper and roughly mix.

Pour onto a clean work surface and chop through the potato mixwith a dough cutter, bringing the dough together. Don’t overwork the dough.

Roll into a ball and divide into 4 then roll each ball into a sausage until it is about 2 cm thick. Chop into 2 cm chunks and repeat with the remaining dough.Roll each chunk over a gnocchi board and set aside on a tray.

Bring a large pot of water to the boil. Add the gnocchi to the pot of boiling water and cook for 2-3minutes until the gnocchi floats to the top.

 Melt the butter in a 30cm HexClad pan, lower the heat and add the sage leaves and cook for 5 minutes until golden, remove the sage leaves and butter from the heat and set aside.

Scoop out the cooked gnocchi with a slotted spoon and fry off with 2 tbsp of olive oil. Fry for 5 minutes until slightly golden.

Plate your gnocchi with the sage butter and parmesan cheese.