Potato Gnocchi with Sage
5 servings
60 minutes
Potato gnocchi with sage is a delicate dish of European cuisine that carefully preserves the traditions of Italian gastronomy. Light and airy potato gnocchi infused with the aroma of fresh sage acquire an incredible flavor thanks to creamy butter and rich tomato sauce. Parmesan adds a spicy note, while the tenderness of the dough makes each bite a true culinary delight. Historically, gnocchi were considered peasant food but have evolved into an exquisite restaurant dish over time. They are served as a standalone dish or as a side to meat and fish. Fried in butter with sage, they reveal all the richness of flavor nuances, filling the meal with coziness and warmth.
1
Wash the potatoes, boil in salted water, peel and make puree.
- Potato: 1000 g
- Salt: to taste
2
Slightly salt the mashed potatoes and knead, gradually adding flour and parmesan until a smooth, homogeneous dough forms. The amount of flour depends on the type of potatoes. The dough should not stick to the hands.
- Potato: 1000 g
- Wheat flour: 250 g
- Grated Parmesan cheese: 50 g
- Salt: to taste
3
Prepare tomato sauce. Pour boiling water over tomatoes for 1 minute, peel them, cut crosswise, and remove seeds. Dice the flesh of the tomatoes into small cubes. Finely chop the onion and sauté in butter. Add tomatoes and simmer over medium heat until a thick sauce forms.
- Tomatoes: 750 g
- Onion: 1 head
- Butter: 3 tablespoons
4
Roll the dough into a tube with a diameter of 2 cm, coat it in flour, and cut into pieces 2-3 cm long.
- Wheat flour: 250 g
5
Place each piece on a fork and press down to create cross stripes.
6
At this time, pour 2 liters of salted water into a pot and bring to a boil. Carefully place the gnocchi in the boiling water and cook for about 4 minutes. Remove the cooked gnocchi with a slotted spoon and place them in a bowl.
- Salt: to taste
7
Melt the butter, add a few sage leaves, gnocchi and sauté for 1 minute. Place the gnocchi on plates, drizzle with hot tomato sauce and sprinkle with grated parmesan.
- Butter: 3 tablespoons
- Sage leaves: to taste
- Tomatoes: 750 g
- Grated Parmesan cheese: 50 g
