Gnocchi di Patate al Burro e Salvia
Feathery, melt-in-the-mouth potato dumplings made from floury baked potatoes and 00 flour, gently poached and dressed with foaming browned butter, crispy fresh sage leaves, and Parmigiano Reggiano.
Ingredients
- • 1kg floury potatoes (such as Maris Piper or Russet), unpeeled
- • 250g Italian Tipo 00 flour
- • 1 large egg yolk
- • 1/2 tsp fine sea salt
- • Pinch of freshly grated nutmeg
- • 90g unsalted butter
- • 16-18 fresh whole sage leaves
- • 50g Parmigiano Reggiano DOP, freshly grated
Preparation Steps
Bake the whole, unpeeled potatoes on a layer of coarse salt at 200°C for 50-60 minutes until completely tender. While still piping hot, peel the skins using a clean kitchen towel and pass the steaming potato flesh through a fine potato ricer directly onto a clean worktop. Allow steam to escape for 5 minutes.
Sprinkle the flour, salt, and nutmeg over the warm riced potato, then drop the egg yolk in the centre. Gently bring the dough together with a bench scraper until just cohesive without overworking. Roll into 2cm ropes, slice into 2cm pillows, and roll each piece gently over a ridged gnocchi board or fork tine.
Melt the butter in a wide frying pan over medium heat. When it begins to foam and sizzle, add the whole sage leaves. Cook for 2-3 minutes until the milk solids turn nutty amber-brown and the sage leaves become crisp and fragrant. Remove from heat immediately.
Drop the gnocchi in batches into a large pot of gently boiling salted water. Once they float to the surface, poach for 60 seconds, then scoop out with a slotted spoon directly into the warm sage butter. Toss gently to coat and serve immediately with grated Parmigiano Reggiano.