Light and Fluffy Potato Gnocch

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【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

Prep

15min

Cook

10min

As a standard, use 180g of peeled potatoes per person. This recipe is for two, so use 360g potatoes, once peeled.

Chop the potatoes into small dice and microwave for 6 minutes.

When hand hot, transfer to a bowl and mash.

Add the flour, salt & pepper, egg yolks and cheese. Mix well. You'll need to add flour only 1/3 the amount of potatoes.

If the mix seems sticky, add a touch of flour. Put the smooth dough on a dusted chopping board.

Divide into 4 then make long snakes of each, 1cm diameter.

Cut each into 1cm pieces.

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.

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.

Make an emulsion of the sauce and add the gnocchi and stir well. Turn the heat off and continue to mix.

Transfer to a serving dish and sprinkle with the cheese.

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