Make this classic Italian-style gnocchi for a satisfying midweek meal. Gnocchi at their best can be light and delicate so it is really important not to improvise with this already proven recipe. Learn how to make your own gnocchi from scratch and complete your dish with a traditional Italian sage and butter sauce.
1kg of potato
2 egg yolks
250g of ’00’ type flour + extra to dust
2tbsp of butter for pan frying
- Put a large saucepan of water on to boil.
- Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 30 to 45 minutes, or until a knife can easily pierce a potato.
- Drain the potatoes and set aside until cool enough to handle but still warm.Remove the skin from the potatoes. In a medium bowl, with a ricer, mash the potatoes. Add the egg yolks, then, using your hands, gently mix it into the potatoes until evenly distributed.
- Add 250g of flour slowly into the potatoes. knead until the dough loses stickiness and becomes more solid.
- Slice the dough into 4 parts. Roll out 1 part into a long rope, about 2cm wide. Slice the rope into 2cm long pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 5-10 seconds in the water, remove.
- In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
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