Gnocchi with sage and garlic butter

Gordon Ramsey mentioned a gnocchi recipe in a recent (repeated) "Kitchen Nightmare" and although it was not this recipe, it served as a nudge to dig this recipe out and give it a try.

This dish is very simple and economical and serves as a good starter or main course. We had this as a main with spicy beefburgers and fresh tomatoes.

Gnocchi with sage and garlic butter

Gnocchi in the garlic and sage butter
Servings:	Serves 4 as a starter
Calories per serving:	284
Ready in:	55 minutes
Prep. time:	20 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review A nice change from pasta 4.8/5 Lovely, though we don't make this often enough. Paul R Smith

Preparing gnocchi

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the gnocchi
• 275 g (10 oz) potatoes, ideally Desiree or King Edward
• 1 egg, beaten
• 95 g (3½ oz) plain flour, sifted
• Salt and freshly ground black pepper
• For the garlic & sage butter
• 10 fresh sage leaves
• 2 large cloves of garlic, peeled and crushed
• 50 g (2 oz) butter
• To garnish
• 2 tablespoons freshly grated Parmesan cheese

Method

1. Making the gnocchi
2. In a large pan, cover the unpeeled potatoes with boiling water salted water
3. (Boiling in their skins prevents too much water being absorbed into the potatoes so try not to damage the skins)
4. Bring back to the boil, cover and simmer for 25 minutes
5. Drain, pat dry on a tea-towel and allow to cool so they can be handled safely
6. Run the skins off and pass through a potato ricer or use a hand whisk to break up into a very fine mash. It's worth taking care over this you will have lumpy gnocchi
7. Add the sifted flour and half of the beaten egg
8. Knead with your hands to a soft dough, correcting with extra egg or flour if too wet or dry
9. Transfer to a floured cutting board, dry and dust your hands with extra flour
10. Divide into four and roll each piece into a sausage about 1 cm (1/2") diameter then cut into 2.5 cm (1") sections
11. Using the times of a fork, press flat into each piece to make the sauce-holding pattern, the rougher the better, we want rustic!
12. Cover and chill until required
13. (Gnocchi does not keep well without discolouring so only make what you are going to use on the day)
14. Cooking the gnocchi
15. Warm a serving dish in the oven
16. In a large pan, bring 4 litres (7 pints) of water to a simmer
17. Add the gnocchi and cook for 3 minutes, they will float after 2 but still need another minute
18. Drain, transfer to the warm serving dish and mix in the Parmesan cheese
19. Making the sage and garlic butter
20. In a small frying pan, heat the butter so it starts to froth
21. Stir in the garlic and mix until it starts to colour. Don't let it burn
22. Add the sage leaves and let the sage leaves crisp up
23. Drizzle the sage and garlic butter butter over the gnocchi
24. Serve immediately

See also

Gnocchi & gnocchi related recipes:

• Gonocchi information page
• Basic gnocchi recipe
• Gnocchi with sage and garlic butter
• Roasted butternut squash and Capricorn goats' cheese gnocchi

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