Potato gnocchi with sage butter
Light homemade potato gnocchi, simmered then tossed in nutty brown butter and crisp sage.
- Time1 hr 15
- LevelHard
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Bake the whole potatoes for 1 hour until soft.
60 min - 2
Halve the potatoes and scoop out the flesh, then push it through a ricer or mash until smooth. Leave to steam for 5 minutes.
- 3
Mix in the egg yolk, salt and most of the flour to form a soft dough, adding only enough flour to stop it sticking. Do not overwork it.
- 4
Roll the dough into ropes the thickness of a finger and cut into 2 cm pieces.
- 5
Boil the gnocchi in salted water in batches. They are ready 1 minute after they float.
1 min - 6
Melt the butter in a pan until foaming and nutty, add the sage for 1 minute, then toss in the gnocchi. Serve with parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.