Potato Gnocchi with Sage, Parmesan and Grape Juice

Ingredients

• 750 g waxy potatoes
• 2 shallots
• 1 tbsp Olive Oil
• 350 ml meat broth
• 100 ml grape juice
• 1 egg yolk
• 150 g Whole wheat flour
• Salt
• Pepper
• nutmeg
• cornstarch
• 4 stems sage
• 75 g parmesan (30% fat in the rind)
• 50 g butter

Instructions

1. 1.

   Wash potatoes and boil in water for 30–35 minutes over medium heat.

2. 2.

   Meanwhile, peel and finely dice shallots. Heat oil and sauté shallots until translucent over medium heat. Stir in broth and grape juice and reduce by two-thirds over 10–20 minutes at medium heat.

3. 3.

   Pour the stock through a fine sieve and set aside.

4. 4.

   Drain potatoes, rinse under cold water, then peel while still hot.

5. 5.

   Press through a potato ricer.

6. 6.

   Separate egg yolk (use egg white elsewhere). Mix potato mash with yolk, flour, salt, pepper and freshly grated nutmeg into a smooth dough.

7. 7.

   Roll out the starch on a work surface. Divide dough into quarters and shape each into 4 rolls about 1 cm in diameter.

8. 8.

   Cut into pieces roughly 2 cm long and twist loosely into rounds. Place on a floured board.

9. 9.

   Wash sage, shake dry, pluck leaves. Grate cheese with a microplane into shavings.

10. 10.

    Drop gnocchi into plenty of boiling salted water and bring to a boil. Immediately reduce heat and simmer gnocchi for about 5 minutes over low heat. In a pan, melt butter until foamy and lightly brown. Add sage leaves.

11. 11.

    Use a slotted spoon to lift gnocchi from the water. Drain well and toss in sage butter. Reheat stock, plate gnocchi, drizzle sauce around them, and sprinkle with cheese.