These light-as-air potato dumplings, served with a simple sage and butter sauce, make a good supper dish
Prep Time: prep 30 mins
Cooking Time: cook 25 mins
Serves: makes 4 servings
- 1lb 10oz (750g) baking potatoes
- 2 large eggs, beaten
- 1 1 / 3 cups all-purpose flour, as needed
For the sauce
- 10 tbsp butter
- about 20 sage leaves
- juice of 1 / 2 lemon
- salt and freshly ground black pepper
- Cook the whole, unpeeled potatoes in a pot of boiling water about 25 minutes, or until just tender. Drain and let cool. Peel the potatoes and mash with a potato ricer or rub through a wire sieve.
- Place the warm mashed potatoes on a work surface. Make a well in the center. Add the eggs and 1/3 cup of the flour into the well. Mix the ingredients, using your hands, adding more flour as needed, to make a soft, but not sticky, dough that can be shaped. Do not add too much flour or the gnocchi will be heavy.
- Divide the dough into 4 equal portions. Roll each portion of dough on a lightly floured work surface into a rope about 3/4in (2cm) thick. Cut into pieces 11/4in (3cm) long. Press each piece lightly with the back of a fork to give the traditional concave shape. Transfer to a floured baking sheet.
- Bring a large saucepan of lightly salted water to a gentle boil, Add the gnocchi and cook for 2 minutes, or until they float to the surface.
- Meanwhile, make the sauce. Heat the butter and sage in a frying pan over medium heat until the butter has melted. Add the lemon juice, and salt and pepper to taste.
- Drain the gnocchi and toss in the sauce. Serve immediately, garnished with sage leaves.
- prep 30 mins; cook 25 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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