Potato gnocchi, the basic Italian recipe with butter and sage
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Total: 1 h 30 min Diners: 4
We know how much you have tried to make homemade pasta at home. We also know that it is not an easy task and that we do not have much time to spare. So, if we tell you that you can prepare a dish of authentic fresh Italian pasta in less than an hour, how would you feel about it? This is the gnocchi.
A heavenly little morsels for which you don’t need neither the classic machine to make it very thin, nor the typical string to let the pasta rest. All you need is a pair of skilled hands that don’t burn themselves when shaping the potato, a cutting board and infinite patience to clean everything that has been stained with flour. Well, and if we get exquisite, we can even shape it with a fork.
We have already made gnocchi recipe with cheese, in soup or with tomato and meatballs; but, once we have the dough made, today’s recipe is prepared in 3 minutes: 1 minute of cooking + 1 minute of sauce + 1 minute of integration. This is a homemade gnocchi burro e salvia, or with butter and sage to be understood. A quick, hearty, easy and delicious preparation that will please the whole family.
One of the many good things about fresh gnocchi is that you can make a lot of them and keep them well wrapped in film in a jar to enjoy them in many other ways (fried as a garnish for example) after a few days. It is simply a mashed potato floured and seasoned to taste. The classic and original recipe has only salt and pepper, but they can be made, for example, with beet or add all the spices you want. After all, what difference does it make what you add, canonical or not, if the result is good and wonderful? Once all the presentations are done, all that’s left is to put on the apron, put some potatoes to cook and amaze all our guests.
How to make homemade potato gnocchi
Ingredients
Ingredients <
For the gnocchi dough
For the gnocchi dough
Potato, 500 g Egg yolk, 1 pc Wheat flour, 120 g Salt, 1 teaspoon
.To finish the dish
Butter, 100 g Fresh sage or fresh dill, a couple of sprigs Grated Parmesan cheese, 2 tablespoon Ground black pepper, to taste
Step 1
The first thing we will have to do will be to cook the potatoes in boiling water and with skin on to prevent them from absorbing too much water. A very valid option is also to bake the potatoes in the oven wrapped in aluminum foil or even cook them in the microwave for 15-20 minutes, in a bowl covered with plastic wrap.
Step 2
Once the potatoes are cooked, and being careful not to burn ourselves, peel them and mash them very well with a fork to avoid pieces of whole potato. This is very, very important and should never be done with a machine because it would change the consistency of the puree.
Step 3
In the same bowl with the potato, add the egg and salt. Mix well. Incorporate enough flour so that the dough becomes manageable, but still sticks a little to your hands. Too much flour will make the gnocchi a bit tough. Let the dough cool completely.
Step 4
Stretch the dough into rolls on the board. You will have to flour it beforehand so that it does not stick. When the roll is done, cut it to the size of the gnocchi you want to prepare (about 1.5 cm).
Step 5
Bring plenty of salted water to a boil in a large pot and cook the gnocchi until they come to the surface. It will take about 1 minute. Strain and set aside with a little oil so they don’t stick.
Step 6
In a frying pan over medium heat, melt the butter. When it is liquid, add the gnocchi and fresh sage, if we do not have we can add dill or basil. Stir everything well until it takes texture, add a teaspoon of water from the cooking of the gnocchi and, at the last moment, add the Parmesan cheese. Add salt and pepper.
