Subj : Little Potato Gnocchi
To   : All
From : Ben Collver
Date : Tue May 14 2024 10:54:09

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Little Potato Gnocchi With Sage Butter
 Categories: Italian, Pasta
      Yield: 1 Batch

    600 g  Floury potatoes
    200 g  Butter; melted
      1    Egg; beaten
    200 g  Plain white flour; plus
           -extra for dusting
      2 tb Fresh sage; finely chopped
           Sea salt and freshly ground
           -black pepper
     50 g  Parmesan cheese; finely
           -grated

  Cook the potatoes in boiling water for 20-30 minutes until very
  tender, then drain well. Halve the potatoes and press through a
  potato ricer, or peel and press through a sieve into a bowl.

  While they are still warm, add 1 tsp salt, the beaten egg and the
  flour. Lightly mix together, then turn out onto a floured board.

  Kneed lightly to yield a smooth, soft, slightly sticky dough. Roll the
  dough into long 'sausages', 1.5 cm in diameter. Cut into 2 cm pieces
  and shape into corks or pull each one down over the back of a form to
  produce the traditional ridged outside and the hollow inside. Lay
  them on a lightly floured tea towel.

  Bring a large pan of salted water to a boil. Cook the gnocchi in
  batches. Drop them into the boiling water and cook for 2-3 minutes or
  until they float on the surface. Remove with a slotted spoon
  immediately after they rise and keep hot while cooking the remainder.

  Meanwhile, mix the butter and the sage in a small bowl, reheat, taste
  and season with salt and pepper. Pour over the sage butter, scatter
  with the Parmesan, and serve immediately.

  Notes:

  Only use white-fleshed floury potatoes. New potatoes will make them
  gluey and chewy.

  Overworking the gnocchi will make them tough.

  Recipe by Flavours of Tuscany by Maxine Clark, 2006

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