Gnocchi with
Sage, Butter and Parmesan
Once again it's the Italians who are so clever at inventing
such simple things out of what seem to be fairly ordinary ingredients but then
become something quite outstanding. Thus it is with gnocchi –
little dumplings made from potatoes, flour and egg. Not very exciting,
you might think, but like real pasta made in the old-fashioned way, gnocchi have
a texture and flavour of their own which can absorb
and complement other flavours. This recipe is very simple, served with just butter, sage and Parmesan. Always make
the gnocchi
the day you are going to serve them, because they will discolour if left
overnight.
Serves : 2 – 3
Ingredients:
10oz / 275g King
Edward Potatoes
(about 2 medium-sized Potatoes)
3½oz / 95g Plain Flour,
sifted, plus a little extra for rolling
1 Large Egg, lightly
beaten
Salt and Freshly
Milled Black Pepper
FOR THE SAUCE:
8 Fresh Sage Leaves
2oz / 50g Butter
1 Large Clove Garlic
, peeled and crushed
TO SERVE:
3 – 4 level tbsp Freshly Grated Parmesan (Parmigiano Reggiano); see recipe introduction
Instructions:
- First place the
potatoes, with their
skins on, in a shallow ovenproof serving dish measuring about 10 x 7
inches / 25.5 x 18cm, almost cover with boiling water, add some salt, then put a
lid on and simmer for 20 – 25 minutes, until tender.
- Then drain well and, holding
them in your hand with a tea cloth, quickly pare off the skins using a
potato peeler.
- Then place the potatoes in a large
bowl and, using an electric hand whisk on a slow speed, start to break the
potatoes up, then
increase the speed and gradually whisk until smooth and fluffy. Now let
them cool.
- Next, add the
sifted flour to the potatoes, along with
half the beaten egg, season
lightly and, using a fork, bring the mixture together.
- Then, using your hands, knead
the mixture lightly to a soft dough – you may
need to add a teaspoonful or so more of the egg if it is a
little dry.
- Now transfer the mixture to a
lightly floured surface, flour your hands and divide it into quarters.
- Now roll each quarter into a
sausage shape approximately ½ inch / 1cm in diameter, then cut it, on the
diagonal, into 1 inch / 2.5cm pieces, placing them on a tray or plate as
they are cut. Cover with clingfilm and chill for at least 30 minutes, but
longer won't matter.
- After that, using a fork with
the prongs facing upwards, press the fork down on to one side of each gnocchi
so that it leaves a row of ridges on each one; at the same time, ease them
into crescent shapes. The ridges are there to absorb the sauce
effectively.
- Now cover and
chill the gnocchi again until you are ready to
cook them.
- To cook the gnocchi, firstly bring
a large, shallow pan of approximately 6 pints / 3.5 litres of water to a
simmer and put the serving dish in a low oven to warm through. Then drop
the gnocchi into the water and cook for
about 3 minutes; they will start to float to the surface after about 2
minutes, but they need 3 altogether. When they are ready, remove the gnocchi with a draining spoon and
transfer them to the warm serving dish.
- For the sauce,
melt the butter with the garlic over a gentle
heat until the garlic turns nut
brown in colour – about 1 minute.
- Next add the sage leaves and
allow the butter to froth while
the sage leaves turn
crisp – about 30 seconds – then spoon the butter mixture over
the warm gnocchi.
- Sprinkle half
the Parmesan over and serve
the rest separately.
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