Gnocchi with Sage Butter
I can’t believe we are already in February - between the rush of the new year and exams/ projects here and there, the past month has flown by! Nevertheless, this month promises to be full of love, passion and good food.
I looked up online what celebratory days happen in February apart from Valentine’s Day and so many reasons to share the love and celebrate came up: Rose Day, Galentine’s, Love Your Pet Day, and many more. So let’s kick this month off with a bit of foodie love with this amazing Gnocchi with Sage Butter.
With its smooth and buttery texture and delicate flavours, this dish is the perfect excuse for a night in with loved ones. Just add a bit of music and a nice glass of wine and you are all good to go!
- Vegetarian Recipe -
GNOCCHI WITH SAGE BUTTER
300g of potatoes (floury flesh - e.g: bintje)
75g of all-purpose flour + extra for dusting
1 egg
Fleur de sel
Freshly grated pepper
1 bunch of sage
30g of salted butter
Handful of pine nuts, toasted
Preheat the oven to 180°C.
Wash and dry the potatoes.
Wrap them individually in aluminium foil and bake in the oven for 35 minutes.
Once cooked through, remove from the oven and peel the skin.
Place the potatoes into a large bowl and mash them, using a fork or potato masher, until smooth.
Add the egg, flour, salt and and pepper and continue mixing, using your hands, until a malleable dough forms.
Lightly flour a clean surface and roll the dough into 1.5cm thick rolls using the palm of your hands. Repeat with the remaining dough.
Cut the rolls lengthways into 1.5-2cm pieces and streak each piece with a fork. Set aside on a lightly floured plate and sprinkle with flour on top.
Bring a large pot of water to a boil and add the raw gnocchi in. Cook for a couple of minutes, or until they rise to the surface, then remove using a skimmer.
Meanwhile, melt the butter in a large pan at medium-high heat. Add the sage leaves in to infuse.
Once the butter starts to bubble and become foamy, add the gnocchi into the pan and cook for a couple of minutes, until turning golden.
Remove from the heat, top-off with a handful of toasted pine nuts and season with salt and pepper.