GNOCCHI WITH SAGE BUTTER
GNOCCHI WITH SAGE BUTTER
Gnocchi is a fun alternative for pasta. Not difficult to prepare, just something different for a change. It does take some time, but gnocchi are very delicious and need but few ingredients. You can find various videos on the internet that show you how to prepare gnocchi. We particularly like the video on the site of Allerhande . Click here to open the video. The preparation differs somewhat from the recipe above, but both methods are fine!
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 1 kg creamy/starchy potatoes
- 200 grams wheat flour
- 1 teaspoon salt
- 100 grams butter
- 4 leaves of fresh sage
METHOD OF PREPARATION
- Peel the potatoes and boil until cooked through and through.
- Mash the potatoes while still warm and then allow to cool.
- Sprinkle some flour on your worktop and spoon on the mashed potatoes.
- Add a bit of salt and knead gently until you have a firm dough that no longer sticks to your hands.
- Roll out finger-thick rolls and cut these into pieces that are 2 cm long.
- Lightly flour the pieces, flatten them somewhat with a fork and place them on a clean tea towel.
- Sprinkle on a bit more flour and allow to rest for an hour.
- Cook the gnocchi – in small portions so they do not stick together – in ample boiling water with salt until done.
- They are done as soon as they begin to float: after about 5 minutes. Use a skimmer to remove the gnocchi from the pan.
- Melt the butter in a small saucepan, finely chop the sage and add as soon as the butter begins to foam.
- Allow to heat over low heat for 2 minutes and then pour the hot butter over your home-made gnocchi.
Enjoy!
TIPS
Goes well with veal schnitzel and broccoli or a nice stew!
Additional information
| Soort aardappel | Floury cooking |
|---|---|
| Basisbereiding | Puree/Mash |
| Gang | Side dish |
| Bereidingstijd | 45 to 60 minutes |
| Moeilijkheidsgraad | ★★☆ (2 stars) |
| Keuken | Mediterranean |
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 1 kg creamy/starchy potatoes
- 200 grams wheat flour
- 1 teaspoon salt
- 100 grams butter
- 4 leaves of fresh sage
METHOD OF PREPARATION
- Peel the potatoes and boil until cooked through and through.
- Mash the potatoes while still warm and then allow to cool.
- Sprinkle some flour on your worktop and spoon on the mashed potatoes.
- Add a bit of salt and knead gently until you have a firm dough that no longer sticks to your hands.
- Roll out finger-thick rolls and cut these into pieces that are 2 cm long.
- Lightly flour the pieces, flatten them somewhat with a fork and place them on a clean tea towel.
- Sprinkle on a bit more flour and allow to rest for an hour.
- Cook the gnocchi – in small portions so they do not stick together – in ample boiling water with salt until done.
- They are done as soon as they begin to float: after about 5 minutes. Use a skimmer to remove the gnocchi from the pan.
- Melt the butter in a small saucepan, finely chop the sage and add as soon as the butter begins to foam.
- Allow to heat over low heat for 2 minutes and then pour the hot butter over your home-made gnocchi.
Enjoy!
TIPS
Goes well with veal schnitzel and broccoli or a nice stew!
Additional information
| Soort aardappel | Floury cooking |
|---|---|
| Basisbereiding | Puree/Mash |
| Gang | Side dish |
| Bereidingstijd | 45 to 60 minutes |
| Moeilijkheidsgraad | ★★☆ (2 stars) |
| Keuken | Mediterranean |
