Gnocchi with sage, butter and parmesan

3 servings

120 minutes

Gnocchi with sage, butter, and parmesan is a refined dish of Italian cuisine that delights with its tenderness and aroma. These airy potato dumplings, originating from Northern Italy, have become a true symbol of comfort and coziness. Their soft, velvety texture pairs beautifully with a rich creamy sauce infused with crispy sage leaves and pungent garlic. The finishing touch is parmesan, adding depth of flavor and a hint of saltiness. Gnocchi are perfect for both a cozy family dinner and a festive table, offering harmony of taste and warmth of tradition in every bite. This dish not only pleases the gastronomic senses but also transports you to the heart of Italy where simplicity meets sophistication.

Energy value per serving

• Calories: 443.9
• Proteins: 15.1g
• Fats: 22.4g
• Carbohydrates: 46.2g

Ingredients

• Potato: 275 g
• Wheat flour: 110 g
• Chicken egg: 1 pc
• Grated Parmesan cheese: 3 tbsp
• Sage leaves: 8 pc
• Butter: 50 g
• Garlic: 1 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Place the potatoes in a pot, cover with boiling water, add salt, cover with a lid, and boil for 20-25 minutes until soft. Drain the water and peel the potatoes.

   Required ingredients:

   • Potato: 275 g
   • Salt:  to taste

2. Blend the potatoes into a soft, smooth puree. Let it cool. Add sifted flour (leave a little for dusting the table), a bit of beaten egg, salt, and pepper. Mix the resulting mass and knead a soft dough by hand. If the dough is dry, add a bit more beaten egg.

   Required ingredients:

   • Potato: 275 g
   • Wheat flour: 110 g
   • Chicken egg: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Transfer the dough to a lightly floured surface, divide it into 4 parts. Roll each into a sausage shape 1 cm thick and cut them diagonally into 2.5 cm pieces. Place on a plate and chill for 30 minutes.

   Required ingredients:

   • Wheat flour: 110 g

4. Shape the pieces into a crescent. To help the sauce absorb better, make grooves on the pieces. Place the gnocchi in the fridge, covered with plastic wrap.

5. Boil about 3.5 liters of water, drop the gnocchi into the boiling water, and cook for 3 minutes. Use a slotted spoon to place them on a preheated dish.

6. Prepare the sauce: melt the butter, add minced garlic. When the garlic turns brown, add the sage leaves. Let the butter simmer until the sage becomes crispy, about 30 seconds.

   Required ingredients:

   • Butter: 50 g
   • Garlic: 1 clove
   • Sage leaves: 8 pieces

7. Pour the sauce over the warm gnocchi. Sprinkle with grated Parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 3 tablespoons