prep time: 45 minutes
cooking time: 45 minutes
Serves four.
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Material
250 grams butter, chopped
3 garlic cloves, crushed
½ cup sage leaves
grated Parmesan for serving
Gnocchi
1 kg potatoes (Nicola, Russet Burbank or Desire), halved
1 egg
1 teaspoon salt
330 grams plain flour
Method
1. To make the gnocchi, place the potatoes in a large saucepan of cold water. Boil. Boil slowly until soft. Drain. Cool a little.
2. Peel the potatoes and pass the pulp through a potato ricer into a large bowl. Make a well in the center and crack the eggs. Sprinkle salt and add half the flour. Using a knife and a cutting motion, mix lightly to combine. Add enough of the remaining flour in small batches until the dough is no longer sticky.
3. Divide the dough into four equal sized parts. Roll the portions into 2 cm thick sausages, then cut into 2 cm pieces. Place the pieces on the prepared tray.
4. To make the Burnt Butter Sauce, melt the butter in a medium deep saucepan over low heat. Add garlic and sage. Cook the butter until it turns dark golden brown. Season generously. Remove from flame.
5. Meanwhile, cook the gnocchi, in batches, in a large saucepan of boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
6. Heat a large lightly oiled non-stick frying pan over medium heat. Cook the gnocchi in small batches until golden brown and crisp. Season.
7. Add gnocchi to butter sauce and toss to coat. Season. Divide among serving plates. Garnish with Parmesan.
tip
Make sure the potatoes are the same size so they all cook at the same time. If you want, you can bake them instead of boiling them.
