Ingredients with Measurements:
- 2 lbs of potatoes, peeled and cubed
- 2 cups of all-purpose flour
- 1 egg
- 1 cup of grated Pecorino di Montagna cheese
- 1/4 cup of finely chopped fresh sage
- Salt and pepper to taste
- 1/4 cup of unsalted butter
- 1/4 cup of grated Pecorino di Montagna cheese (for serving)
Special equipment needed:
- Potato ricer or masher
- Large pot
- Large mixing bowl
- Wooden spoon or spatula
- Slotted spoon
- Large skillet
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool for a few minutes.
2. Mash or rice the potatoes until they are smooth and no lumps remain. Add the flour, egg, grated Pecorino di Montagna cheese, chopped sage, salt, and pepper. Mix until a dough forms.
3. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1 inch in diameter.
4. Cut each rope into 1-inch pieces and use a fork to make ridges on each piece.
5. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove the gnocchi from the water and transfer them to a large skillet.
6. Melt the butter in the skillet over medium heat. Add the cooked gnocchi and toss to coat in the butter.
7. Serve the gnocchi hot, topped with grated Pecorino di Montagna cheese.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 60g
Protein: 14g
Sodium: 500mg
Substitutions for ingredients:
- Pecorino di Montagna cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Fresh sage can be substituted with dried sage, but use half the amount.
Variations:
- Add cooked bacon or pancetta to the skillet with the butter for added flavor.
- Serve the gnocchi with a tomato sauce or a cream sauce instead of butter.
- Add roasted garlic to the dough for a more intense flavor.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- Dust the gnocchi with flour to prevent them from sticking together.
- Freeze the gnocchi on a baking sheet before cooking for an easy make-ahead meal.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi in a skillet with a little butter or oil over medium heat until heated through.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter, topped with grated Pecorino di Montagna cheese and fresh sage leaves.
Garnishes:
Fresh sage leaves or chopped parsley
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A light salad with a lemon vinaigrette
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the gnocchi are falling apart in the water, the dough may be too wet. Add more flour until the dough is firm enough to hold its shape.
- If the gnocchi are too tough, the dough may have been overworked. Try using a lighter touch when mixing the ingredients.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing or ricing them.
- Store leftover gnocchi in the refrigerator and reheat thoroughly before serving.
Food history:
Gnocchi is a traditional Italian dish made from potatoes and flour. It is believed to have originated in the northern regions of Italy, where potatoes were introduced in the 16th century.
Flavor profiles:
The Pecorino di Montagna cheese adds a salty, nutty flavor to the gnocchi, while the fresh sage adds an earthy, herbaceous note.
Serving suggestions:
Serve the gnocchi as a main course with a side salad and a glass of wine, or as a side dish with roasted vegetables and garlic bread.
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Region: Italian