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 800
printed 83

saved 0

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.

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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.
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Tobuchan
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