Potato Gnocchi with Sage Butter Sauce
Serving: 6
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Directions
- <h3>FOR THE GNOCCHI</h3>
- Cook the potato in boiling salted water until tender (25-30 minutes), drain well and press through a potato ricer.
- Add the flour, Nutmeg, Parmesan and the egg and gently mix to combine.
- Knead to bring together (do not overwork).
- Divide dough into thirds and, working with a piece at a time (cover remainder to keep warm), roll on a floured surface to a 2cm-diameter cylinder, cut into 4cm pieces and place on a tray dusted with flour.
- Blanch gnocchi, in batches, in simmering salted water until gnocchi float for 2 minutes, refresh in iced water, drain, place on trays lined with baking paper, drizzle with a little oil and set aside.
- <h3>FOR THE SAUCE</h3>
- Melt the butter in a frying pan over medium-high heat, add the sage, stir occasionally until crisp (1-2 minutes).
- Remove the sage with a slotted spoon and set aside.
- Add the Gnocchi, Lemon Juice and Olive Oil to the pan, and heat through for a couple of minutes.
- Divide amongst 6 plates, scatter with Sage leaves and grated Parmesan.
Ingredients
- <h3>Potato Gnocchi</h3>
- 1 kg Nicola Potatoes (about 5)
- 150 g Flour, plus extra for dusting
- 40 g Parmesan, grated
- 1 Egg, beaten
- Finely grated nutmeg (optional)
- <h3>Sage Butter Sauce</h3>
- 80 g Butter, coarsely chopped
- 12 Sage Leaves
- 30 ml Olive oil
- 1 tbsp Lemon Juice
- 40 g Grated Parmesan to serve