← All recipes

🍽️ Airy Potato Gnocchi in Crispy Sage Butter

461 kcal · 30 min · 4 servings

Airy Potato Gnocchi in Crispy Sage Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them completely with water.
  3. 3. Cover the pot with a lid.
  4. 4. Bring the water to a boil and cook the potatoes for about 30 minutes until tender.
  5. 5. Drain the cooking water.
  6. 6. Peel the potatoes while they are still hot.
  7. 7. Press the peeled potatoes through a potato ricer directly onto your work surface.
  8. 8. Create a small indentation in the center of the potato mixture.
  9. 9. Sprinkle some flour on the outer edge of the potato mixture.
  10. 10. Crack the eggs into the center indentation.
  11. 11. Season the mixture with salt and ground nutmeg.
  12. 12. Mix all ingredients well together.
  13. 13. Knead the mixture into a smooth and loose dough.
  14. 14. Add a little more flour only if the dough is too sticky.
  15. 15. Shape small parts of the dough into oval dumplings using your palms.
  16. 16. Press each dumpling lightly onto a fork and then roll it off to create the characteristic ridges.
  17. 17. Lightly dust the finished gnocchi with flour.
  18. 18. Place the gnocchi on the work surface and let them rest briefly.
  19. 19. Bring a pot of salted water to a boil.
  20. 20. Gently drop the gnocchi into the boiling water.
  21. 21. Reduce the heat so that the water is only simmering gently.
  22. 22. Cook the gnocchi for a few minutes until they float to the surface.
  23. 23. Stir gently with a slotted spoon from time to time to prevent sticking.
  24. 24. Pluck the sage leaves from the stems.
  25. 25. Heat the butter in a hot pan until it foams slightly.
  26. 26. Add the sage leaves to the hot butter and sauté them briefly.
  27. 27. Remove the pan from the heat.
  28. 28. Lift the cooked gnocchi out of the water with a slotted spoon.
  29. 29. Let the gnocchi drain briefly.
  30. 30. Toss the drained gnocchi in the hot sage butter.
  31. 31. If necessary, add a small splash of cooking water to emulsify the sauce.
  32. 32. Serve the gnocchi on plates.

Nutrition per serving