Gnocchi in Sage Butter

Ingredients

• 800 g starchy potatoes
• 150 g flour
• 2 Eggs
• Salt
• Nutmeg (freshly grated)
• 2 sprigs sage
• 80 g Butter

Instructions

1. 1.

   Wash the potatoes and cover them with water in a pot; bring to a boil and cook for about 30 minutes. Drain, peel while hot, press through a potato ricer onto a work surface, forming a well in the center. Sprinkle flour around the rim and crack the eggs into the middle. Season with salt and nutmeg. Mix all ingredients thoroughly and knead into a smooth, airy dough. If the dough is too sticky, add a little more flour—just enough to keep the gnocchi light and fluffy. Divide the potato dough into 2–4 portions for easier shaping. Roll each portion on a floured surface into strands about 1.5 cm thick. Cut the strands with a knife or dough scraper into pieces 1.5–2 cm long.

2. 2.

   Shape the pieces into ovals with your palms, press lightly with a fork, and roll them out. While all gnocchi are being formed, dust the shaped dumplings with a little flour and let them rest on the work surface.

3. 3.

   Gently slide the gnocchi into boiling salted water; cook until they float to the surface, about 2–3 minutes. Stir occasionally with a slotted spoon.

4. 4.

   For the butter sauce, break off the sage leaves. In a hot pan, briefly foam the butter and lightly sauté the sage leaves. Remove from heat, lift the cooked gnocchi with a slotted spoon, drain, and toss them in the hot butter. If needed, add a splash of cooking water to loosen the sauce. Serve on plates.

5. 5.