Sage Gnocchi

Ingredients

• 800 g potatoes
• 120 g flour
• 80 g Parmesan
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• 10 g butter
• 250 g crème fraîche
• sage

Instructions

1. 1.

   Peel, cook and press hot potatoes through a potato ricer; mix with flour and 40 g parmesan, then add the eggs. Season with salt, pepper and a pinch of nutmeg and taste. Knead the mixture into a dough.

2. 2.

   Shape finger‑thick rolls and cut them into about 3 cm pieces. Press ridges with the back of a fork. Bring plenty of salted water to a gentle simmer (do not boil), add the gnocchi and cook until they float to the surface.

3. 3.

   In a deep pan, melt butter; stir in crème fraîche and remaining grated parmesan, seasoning with salt and pepper. Add the drained gnocchi and toss briefly. Garnish with sage and serve the sage gnocchi.