Potato gnocchi
A traditional Italian potato gnocchi recipe, easy to make at home. Light and fluffy gnocchi, served with a butter and sage sauce for a simple and tasty dish.
Ustensiles
Ingrédients — 4 parts
Préparation
Cook the unpeeled potatoes in salted water for 25 to 30 minutes. Avoid overcooking them so that they do not become waterlogged.
Peel the potatoes and mash them while they are still hot using a fork or a potato masher. Do not use a blender which would make them elastic.
Add 100 g of flour, the egg and the salt. Mix until you have a smooth dough. Add a little more flour if the dough seems too soft.
Lightly flour the work surface. Form small rolls of dough 1 cm in diameter and then cut them into 3 cm long pieces.
Flatten each piece with the back of a fork and set aside on absorbent paper.
Cook the gnocchi in simmering salted water for a maximum of 2 minutes (depending on the size, do a test).
Melt the butter with the sage leaves in a frying pan.
Drain the gnocchi and sauté them in the pan with the butter and sage. Stir constantly using the handle of the pan, without touching the gnocchi so as not to damage them.
Sprinkle with grated pecorino, stir, season and serve.