Light and Fluffy Potato Gnocchi in a Sage & Butter Sauce

It sounds like a really plain sauce using just butter and sage, but when you try this, you'll understand why simple is best - it's really delicious.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 15 min Cook: 10 min

Ingredients

【Potato Gnocchi】
Potatoes 360g
Flour 120g
Salt & pepper a little
Parmigiano reggiano 25g
Egg yolks 2
Butter 30g
Sage leaves 7-8
Parmigiano reggiano as you like

Method

1
As a standard, use 180g of peeled potatoes per person. This recipe is for two, so use 360g potatoes, once peeled.
2
Chop the potatoes into small dice and microwave for 6 minutes.
3
When hand hot, transfer to a bowl and mash.
4
Add the flour, salt & pepper, egg yolks and cheese. Mix well. You'll need to add flour only 1/3 the amount of potatoes.
5
If the mix seems sticky, add a touch of flour. Put the smooth dough on a dusted chopping board.
6
Divide into 4 then make long snakes of each, 1cm diameter.
7
Cut each into 1cm pieces.
8
in a large pan, add 1% salt to the amount of water (eg. 2 litres water with 20g salt) and boil the gnocchi. They will float after 2-3 minutes, so remove at this time.
9
Put 30-40g butter in a saucepan on medium heat. Add 7-8 sage leaves. Add the same amount of gnocchi liquid as butter. Mix well.
10
Make an emulsion of the sauce and add the gnocchi and stir well. Turn the heat off and continue to mix.
11
Transfer to a serving dish and sprinkle with the cheese.

Tips & Note

Light and Fluffy Potato Gnocchi in a Sage & Butter Sauce

It sounds like a really plain sauce using just butter and sage, but when you try this, you'll understand why simple is best - it's really delicious.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 15 min

Cook: 10 min

Ingredients

【Potato Gnocchi】
Potatoes 360g
Flour 120g
Salt & pepper a little
Parmigiano reggiano 25g
Egg yolks 2
Butter 30g
Sage leaves 7-8
Parmigiano reggiano as you like

Light and Fluffy Potato Gnocchi in a Sage & Butter Sauce

Recipe ID :974 Posted on 10 AUG 2015

Serves 2

Prep 15min
Cook 10min
views 5,178
printed 133

saved 1

It sounds like a really plain sauce using just butter and sage, but when you try this, you'll understand why simple is best - it's really delicious.

Share

Ingredients

Print Ingredients Email Ingredients
360g
120g
a little
25g
2
30g
7-8
as you like

Method

Prep
15min
Cook
10min
1
As a standard, use 180g of peeled potatoes per person. This recipe is for two, so use 360g potatoes, once peeled.
2
Chop the potatoes into small dice and microwave for 6 minutes.
3
When hand hot, transfer to a bowl and mash.
4
Add the flour, salt & pepper, egg yolks and cheese. Mix well. You'll need to add flour only 1/3 the amount of potatoes.
5
If the mix seems sticky, add a touch of flour. Put the smooth dough on a dusted chopping board.
6
Divide into 4 then make long snakes of each, 1cm diameter.
7
Cut each into 1cm pieces.
8
in a large pan, add 1% salt to the amount of water (eg. 2 litres water with 20g salt) and boil the gnocchi. They will float after 2-3 minutes, so remove at this time.
9
Put 30-40g butter in a saucepan on medium heat. Add 7-8 sage leaves. Add the same amount of gnocchi liquid as butter. Mix well.
10
Make an emulsion of the sauce and add the gnocchi and stir well. Turn the heat off and continue to mix.
11
Transfer to a serving dish and sprinkle with the cheese.
HOME
Tobuchan
I’ve got 252 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Everyone loves this dish, but spicy cod roe is not available here, so we can use the tinned one with chilli pepper.
Princes Cod Roe, Cayenne pepper, Kombu broth, Hot chilli oil, Olive oil, Leek, Sundried chilli (deseeded), Pasta, Salt for the pasta
HOME
Sprouts and tofu are a perfect match.
Eggs, Soy sauce, Sake or white wine, Salt & pepper, Chicken stock granules, Sugar, Spam, Freeze dried tofu, Carrot (medium), Brussels sprouts, Sesame oil
HOME
So much flavour from frozen prawns...but you need them with the heads on!
Frozen prawns with heads, Butter, Olive oil, Garlic, Onion, White wine, Tinned tomatoes (chopped), Single cream, Pasta
HOME
It can't be easier - just put the ingredients on pastry and bake it for a crunchy pizza!
Puff pastry sheet, Mozzarella cheese, Anchovy fillets, Cherry tomatoes, Egg yolk
HOME
Cut the avocado in half and remove the stone, fill with honey...it couldn't be simpler! Can I call this a recipe?!
Very ripe avocado, Your favourite honey
HOME
Egg mayo or BLT - difficult choice...so go for both!
Bread rolls, Egg, Bacon rashers, Salt & pepper, Tomato, Lettuce leaf, Mayonnaise
HOME

Similar Recipe

Smooth texture...tastes so good!
Potatoes, Butternut squash puree, Egg yolk, Flour, Salt & pepper, Cured ham, Double cream, Garlic, Grated Parmigiano reggiano, Nutmeg (optional)
yhiranuma
PRO
A lovely home cooked dish from Sicily, Italy.
Pork loin fillets, Potatoes, Salt & pepper, Butter, Olive oil, Onion, Garlic, Anchovy fillets, Capers, White wine, Green olives, Tinned tomatoes (chopped), Mozzarella cheese, Parsley
Delicious when just baked and looking golden brown!
Seabass fillets, Potatoes, Aubergine, Tomato sauce, Breadcrumbs, Parsley, Salt & pepper, Olive oil
yhiranuma
PRO
Your party guests will love this finger food.
Cauliflower, Leek, Garlic, Potato, Olive oil, Stilton cheese, Chives
Mizue
PRO
Really delicious when cold so enjoy at a picnic or for a packed lunch.
Tinned tuna (in sunflower oil), Potato (large), Onion (medium), Butter, Egg, Flour, Salt & pepper, Ketchup, Brown sauce

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME