Ingredients with Measurements:
- 2 lbs of potatoes
- 1 cup of all-purpose flour
- 1 egg
- 1 tsp of salt
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of unsalted butter
- 1/4 cup of fresh sage leaves
- Salt and pepper to taste
Special Equipment Needed:
- Potato ricer or masher
- Large pot
- Slotted spoon
- Skillet
Step-by-Step Instructions:
1. Peel the potatoes and cut them into small pieces. Boil them in a large pot of salted water until they are tender.
2. Drain the potatoes and let them cool for a few minutes.
3. Mash the potatoes using a potato ricer or masher until they are smooth.
4. Add the flour, egg, and salt to the mashed potatoes and mix until a dough forms.
5. Divide the dough into four equal parts and roll each part into a long rope about 1 inch in diameter.
6. Cut the ropes into small pieces, about 1 inch long.
7. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for about 2-3 minutes or until they float to the surface.
8. Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate.
9. In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage leaves are crispy.
10. Add the cooked gnocchi to the skillet and toss with the butter and sage. Season with salt and pepper to taste.
11. Serve the gnocchi hot, topped with grated Parmesan cheese.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 50g
Protein: 10g
Sodium: 600mg
Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Fresh thyme or rosemary can be used instead of sage.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
- Add chopped spinach or kale to the skillet for a healthier version.
Tips and Tricks:
- Be careful not to overwork the dough or the gnocchi will become tough.
- Use a slotted spoon to remove the gnocchi from the water to prevent them from breaking apart.
- To make ahead, freeze the uncooked gnocchi on a baking sheet and then transfer them to a freezer bag. Cook them directly from frozen when ready to eat.
Storage Instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, simply microwave the gnocchi for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the gnocchi on a large platter with the crispy sage leaves on top.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley.
Pairings:
A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
A simple green salad or roasted vegetables.
Troubleshooting Advice:
If the gnocchi are too soft or fall apart in the water, add more flour to the dough.
Food Safety Advice:
Make sure to cook the gnocchi until they float to the surface to ensure they are fully cooked.
Food History:
Gnocchi is a traditional Italian dish that dates back to the Roman Empire. It is typically made with potatoes, flour, and egg, and is often served with a tomato-based sauce.
Flavor Profiles:
Creamy, buttery, and savory with a hint of sage.
Serving Suggestions:
Serve the gnocchi as a main course or as a side dish to a larger meal.
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Region: Italian