Quark Gnocchi with Sage Butter Sauce

Ingredients

• 800 g starchy boiling potatoes
• Salt
• 1 egg
• 125 g quark
• 200 g Flour
• nutmeg
• 50 g butter
• 15 sage leaves
• black pepper (ground)
• flour (for working)
• grated parmesan (for serving)

Instructions

1. 1.

   Step 1

2. 2.

   Wash the potatoes and boil in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off.

3. 3.

   Step 2

4. 4.

   Add the egg, quark and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough; add more flour if needed. On a floured surface roll into finger‑thick ropes and cut into pieces about 1.5 cm wide. Shape into balls by hand, cover with a kitchen towel and rest for about 10 minutes. Then drop into boiling salted water. Let them gently rise for 8–10 minutes; the gnocchi are done when they float to the surface.

5. 5.

   Step 3

6. 6.

   Meanwhile, heat butter in a hot pan and quickly sauté the sage leaves.

7. 7.

   Step 4

8. 8.

   Use a slotted spoon to lift all gnocchi from the water and arrange on plates. Drizzle with the sage butter sauce before serving.