Gnocchi with burnt butter and sage

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We have choice in spades when it comes to spuds - so much choice, in fact, that some people find it bewildering.

Gnocchi with burnt butter and sage
Photo: Quentin Jones

Ingredients

  • 1.5kg potatoes
  • 200g plain flour
  • 2 egg yolks
  • ½ tsp salt
  • ½ tsp grated nutmeg
  • 150g parmesan, grated
  • 125g salted butter
  • ½ cup fresh sage leaves

Method

Cook potatoes in their jackets in a little water with the lid on, virtually steaming them. Peel while still hot then pass through a ricer and cool. Do not use a blender. Make a well in centre of potato mound and add a handful of flour, the yolks, salt, nutmeg and 50g parmesan. Fold continuously towards centre, gradually adding more flour until it comes together without being sticky. Allow to rest for 5 minutes. Shape by rolling some mixture into a sausage shape about 3cm in diameter and cutting off 3cm pieces. Roll each piece on the back of a fork using thumb and forefinger. Once a few have been shaped, test by bringing a small saucepan of water to boil. Add 3 or 4 gnocchi. When they rise, check they aren't too soft or falling apart. If they are, add more flour. To serve, poach gnocchi in a large pot of salted boiling water until they rise to the surface, then scoop on to a large serving plate. Meanwhile, in a small pot, heat butter on high until it develops a nut-brown colour. Add sage and continue cooking for 30 seconds until leaves are crisp. Sprinkle remaining parmesan and drizzle sizzling butter on to gnocchi.

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  • Cuisine - Italian
  • Course - Lunch

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