POTATO GNOCCHI WITH SAGE AND BURNT BUTTER

5 minutes prep.

1 hour cooking

Serves 4

Ingredients

  • 1 kg even-sized Royal Blue, Desiree or Pontiac potatoes, unpeeled
  • 150g plain flour, plus extra
  • 200g chilled butter, cut into cubes
  • 16 sage leaves
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of ½ lemon
  • Finely grated parmesan, to serve

Method

  1. Preheat the oven to 200˚C.
  2. Place the potatoes on a rack in the oven and roast for 40-45 minutes until when you insert a skewer into the centre it meets with no resistance – the exact time will depend on your potatoes, so keep an eye out.
  3. Remove potatoes from the oven and cut each potato in half and working quickly, scoop out the centres into a bowl (use a tea towel to hold the potatoes so you don’t burn yourself).
  4. Push the potato through a ricer, or mash until smooth and press through a coarse sieve, then tip onto a work surface and make a flat mound.
  5. Sieve over flour and season to taste.
  6. Mix lightly with your hands to bring together and form a soft dough – be careful not to overwork. Pinch off a little dough and drop into a saucepan of simmering water – the mixture should hold together. If it doesn’t knead in a little more flour and test again, but be careful not to add too much or your gnocchi will be heavy.
  7. Once the dough is of the right consistency, roll into 1.5 cm thick cylinders, then cut into 3 cm lengths, pinching the centres of each or, if you prefer, roll over the tines of a fork to create ridges.
  8. Cook the gnocchi in a large saucepan of simmering salted water for 1-2 minutes until they rise to the surface.
  9. While the gnocchi are cooking, melt 60gm butter in a large frying pan over a medium-high heat.
  10. Transfer the gnocchi from the water to the pan with a slotted spoon, shaking off excess water and cook, tossing occasionally, until lightly golden.
  11. Transfer to a platter, wipe out the pan and add remaining butter.
  12. Cook until nut-brown and fragrant, add sage and garlic and cook until sage is crisp.
  13. Remove from the heat and add rind and juice, spoon over the gnocchi, season to taste and serve hot with plenty of parmesan.
 
RECIPES

POTATO GNOCCHI WITH SAGE AND BURNT BUTTER

5 minutes prep.

1 hour cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 kg even-sized Royal Blue, Desiree or Pontiac potatoes, unpeeled
  • 150g plain flour, plus extra
  • 200g chilled butter, cut into cubes
  • 16 sage leaves
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of ½ lemon
  • Finely grated parmesan, to serve

Method

  1. Preheat the oven to 200˚C.
  2. Place the potatoes on a rack in the oven and roast for 40-45 minutes until when you insert a skewer into the centre it meets with no resistance – the exact time will depend on your potatoes, so keep an eye out.
  3. Remove potatoes from the oven and cut each potato in half and working quickly, scoop out the centres into a bowl (use a tea towel to hold the potatoes so you don’t burn yourself).
  4. Push the potato through a ricer, or mash until smooth and press through a coarse sieve, then tip onto a work surface and make a flat mound.
  5. Sieve over flour and season to taste.
  6. Mix lightly with your hands to bring together and form a soft dough – be careful not to overwork. Pinch off a little dough and drop into a saucepan of simmering water – the mixture should hold together. If it doesn’t knead in a little more flour and test again, but be careful not to add too much or your gnocchi will be heavy.
  7. Once the dough is of the right consistency, roll into 1.5 cm thick cylinders, then cut into 3 cm lengths, pinching the centres of each or, if you prefer, roll over the tines of a fork to create ridges.
  8. Cook the gnocchi in a large saucepan of simmering salted water for 1-2 minutes until they rise to the surface.
  9. While the gnocchi are cooking, melt 60gm butter in a large frying pan over a medium-high heat.
  10. Transfer the gnocchi from the water to the pan with a slotted spoon, shaking off excess water and cook, tossing occasionally, until lightly golden.
  11. Transfer to a platter, wipe out the pan and add remaining butter.
  12. Cook until nut-brown and fragrant, add sage and garlic and cook until sage is crisp.
  13. Remove from the heat and add rind and juice, spoon over the gnocchi, season to taste and serve hot with plenty of parmesan.
 
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