Ingredients with Measurements:
- 2 lbs potatoes, peeled and boiled
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup unsalted butter
- 10-12 fresh sage leaves
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Potato ricer or masher
- Large pot
- Slotted spoon
- Skillet
Step-by-step instructions:
1. Boil the potatoes in a large pot until they are tender, about 20-25 minutes.
2. Drain the potatoes and let them cool for a few minutes. Then, use a potato ricer or masher to mash the potatoes until they are smooth.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and black pepper. Mix until a dough forms.
4. On a floured surface, roll the dough into long ropes, about 1 inch thick. Cut the ropes into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface. Use a slotted spoon to remove the gnocchi from the water and set them aside.
6. In a skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes or until the butter starts to brown and the sage leaves are crispy.
7. Add the cooked gnocchi to the skillet and toss to coat in the butter and sage. Sprinkle with Parmesan cheese and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of this recipe.
- Fresh or dried thyme can be used instead of sage leaves.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Use a tomato-based sauce instead of butter and sage for a different flavor profile.
- Add cooked spinach or kale to the skillet for a healthier version of this recipe.
Tips and tricks:
- Be careful not to overwork the dough when mixing the ingredients together, as this can make the gnocchi tough.
- To make the gnocchi more flavorful, add a pinch of nutmeg to the dough.
- To make the gnocchi ahead of time, freeze them on a baking sheet before cooking. Once frozen, transfer them to a freezer bag and store in the freezer for up to 2 months.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, simply microwave them for 1-2 minutes or until heated through. Alternatively, you can reheat them in a skillet with a little bit of butter or olive oil.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter. Garnish with additional Parmesan cheese and fresh sage leaves.
Garnishes:
Fresh sage leaves and grated Parmesan cheese
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the gnocchi dough is too sticky, add a little bit more flour until it comes together.
- If the gnocchi falls apart in the boiling water, the dough may be too wet. Add a little bit more flour and try again.
Food safety advice:
Be sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, flour, and egg, and can be served with a variety of sauces and toppings.
Flavor profiles:
This dish has a rich and buttery flavor, with a hint of sage and Parmesan cheese.
Serving suggestions:
Serve this dish as a main course for a cozy dinner at home, or as a side dish for a larger meal.
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Region: Italian