Ingredients with Measurements:
- 2 pounds of potatoes
- 2 cups of all-purpose flour
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of unsalted butter
- 10-12 fresh sage leaves
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot
- Potato ricer or masher
- Large mixing bowl
- Rolling pin
- Gnocchi board or fork
- Large 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 tender, about 20 minutes.
2. Drain the potatoes and let them cool for a few minutes. Then, press them through a potato ricer or mash them until 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 1/2 inch thick. Cut the ropes into 1-inch pieces.
5. Using a gnocchi board or fork, press each piece of dough to create ridges. This will help the sauce cling to the gnocchi.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy, about 5 minutes.
7. In a large pot of salted boiling water, cook the gnocchi until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and add them to the skillet with the butter and sage.
8. Toss the gnocchi in the butter sauce until they are coated. Sprinkle with grated Parmesan cheese and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for the skillet
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 100mg
Sodium: 720mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Fresh thyme or rosemary can be used instead of sage.
Variations:
- Add cooked bacon or pancetta to the butter sauce for a smoky flavor.
- Top with chopped walnuts or hazelnuts for a crunchy texture.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- To freeze the gnocchi, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container and store for up to 3 months.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gnocchi in a skillet with a little bit of butter or olive oil over medium heat until heated through.
Presentation ideas:
Serve the gnocchi in a large bowl or on individual plates. Garnish with additional sage leaves and grated Parmesan cheese.
Garnishes:
Fresh sage leaves and grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and Parmesan
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart while cooking, the dough may be too wet. Add more flour and try again.
Food safety advice:
- Make sure to cook the gnocchi until they float to the surface to ensure they are fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
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.
Flavor profiles:
This dish has a rich and buttery flavor, with hints of sage and Parmesan cheese.
Serving suggestions:
Serve as a main dish with a side salad or roasted vegetables, or as a side dish to accompany a larger meal.
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Region: Italian