POTATO GNOCCHI WITH SAGE AND BURNT BUTTER
5 minutes prep.
1 hour cooking
- 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
- Preheat the oven to 200˚C.
- 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.
- 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).
- 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.
- Sieve over flour and season to taste.
- 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.
- 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.
- Cook the gnocchi in a large saucepan of simmering salted water for 1-2 minutes until they rise to the surface.
- While the gnocchi are cooking, melt 60gm butter in a large frying pan over a medium-high heat.
- Transfer the gnocchi from the water to the pan with a slotted spoon, shaking off excess water and cook, tossing occasionally, until lightly golden.
- Transfer to a platter, wipe out the pan and add remaining butter.
- Cook until nut-brown and fragrant, add sage and garlic and cook until sage is crisp.
- Remove from the heat and add rind and juice, spoon over the gnocchi, season to taste and serve hot with plenty of parmesan.