Homemade Gnocchi
Soft, pillowy potato gnocchi made from scratch with just a few simple ingredients, tossed in sage butter. This vegetarian comfort classic is easier than you think and deeply satisfying.
Preparation
1
Boil the potatoes whole in their skins until very tender, about 25 minutes, then drain.
2
Peel the warm potatoes and pass them through a ricer or mash until smooth. Let cool slightly.
3
Add the flour, egg, salt, and nutmeg to the potatoes and gently mix into a soft dough.
4
Turn out onto a floured surface and roll the dough into long ropes about 2 cm thick.
5
Cut the ropes into bite-sized pieces and press each lightly with a fork to make ridges.
6
Bring a large pot of salted water to a boil and cook the gnocchi until they float, about 2-3 minutes. Drain.
7
Melt the butter in a skillet, add the sage leaves, and toss the gnocchi until lightly golden.
8
Serve topped with grated Parmesan and black pepper.
Nutrational Values per serving
162
kcal
5g
protein
26g
carbs
4g
fat