The Daily Telegraph - Saturday - The Telegraph Magazine
GNOCCHI WITH SAGE AND BUTTER
Prep time: 20 minutes, plus chilling time Cook time: 10 minutes
Serves 4 as a starter
There’s something very comforting about potato gnocchi, made from a dough starring smooth mash (best mashed while hot). Once cooked, they can be simply served with – or pan-fried in – melted butter, or with virtually any pasta sauce. I sometimes add a little finely grated Parmesan to the gnocchi mixture, which acts a bit like seasoning.
– 500g large floury potatoes, baked in their skins until tender and the flesh scooped out
– 50g plain flour, or as needed
– 50g potato flour
– 15ml olive oil
– 2 medium eggs, beaten
– freshly grated nutmeg, to taste
– 150g butter
– 25-30 sage leaves
– Parmesan, freshly grated
Mash the still-hot potato flesh finely, by hand with a masher or through a mooli or a potato ricer, then allow it to cool down. Mix in the rest of the ingredients and season with salt and freshly ground white pepper to taste. The consistency ought to be mouldable but not sticky; add a little more plain flour if the mixture is too wet.
To check if the seasoning is good, test the mixture by dropping a couple of teaspoonfuls into some boiling salted water. Cook for a minute or two, or until they float to the surface, then lift out with a slotted spoon. Taste and adjust the seasoning if necessary.
Mould the gnocchi dough into evenly sized balls about the size of a walnut in its shell. On a floured surface, press each one with a fork to form a flattened lozenge shape. Rest the gnocchi in the fridge for about 30 minutes.
Cook the gnocchi in a pan of boiling salted water for 3-4 minutes or until they float to the surface, then carefully drain in a colander.
Meanwhile, melt the butter in a frying pan until it begins to foam then add the sage leaves and stir them in the butter until they are crisp. Transfer the gnocchi to warmed plates and spoon the butter and sage leaves over the top. Serve with the Parmesan scattered over or on the side.