Gnocchi is on my list of comforting food and it is a safe bet that everybody likes gnocchi, right?!
To me, gnocchi needs to melt in the mouth, and be topped with a lot of parmesan… nothing compares to homemade gnocchi!
It’s also a common base ingredient for many Italian and Niçoise specialties and makes the perfect dish for a Sunday family lunch. IMPRESS YOUR MOTHER-IN-LAW!
The recipe is quite easy – here I will share with you one of my favorite ways of eating gnocchi; with sage and butter… However, you can simply eat it topped with some parmesan cheese, or a great tomato sauce, pesto, carbonara … no limit, no rule!
To save time, I would suggest making it in big quantities, so that you can freeze them and always have good homemade gnocchi available!
What do we need? All we need is love and:
For the dough
For around 16 portions
2 Kilos of potatoes
450 to 500 gr of flour
a pinch of salt & pepper
For the Sauce
25 gr of butter
5 leaves of sage
½ teaspoon of rosemary
For the Topping
Let’s make some gnocchi!
Boil the potatoes with their skin on in a pot or in a steam cooker, until you can easily pierce them with a knife. The potatoes need to be very tender.
+ TIPS: I like to use the steam cooker; the potatoes (or any vegetable) will absorb less water than being boiled in a simple pot.
Remove the potatoes and drain them well.
Peel the potatoes and mash them with a fork.
+ TIPS: you can use a machine to mash the potatoes, but in my opinion, the final texture of the gnocchi is much better if you use a simple fork.
Place the mashed potatoes on a floury kitchen top. Add some salt, the beaten eggs and half of the flour, then mix it with your hand.
Knead with the palm of your hand and gradually add the rest of the flour until the dough is smooth and not sticky anymore.
+ TIPS: You might not use all of the flour; this will depend on the humidity and the quality of the potatoes.
Split the dough into several pieces, roll each one with the palm of your hand (about 20 cm/ 8inch) and cut your gnocchi pieces (2,5 to 3 cm/ 1inch).
+ TIPS: I cut the gnocchi with a dough scraper, but if you don’t have one, you can use a knife with no teeth. Keep the gnocchi on a floury worktop, in a cool environment.
To cook, boil a pot of salted water with a drop of oil. Cook them for approximately 3 minutes (it depends on the size). Once they float to the surface, take them out and drain them well.
To store, place the gnocchi on a plate with a baking sheet, distanced from each other. Freeze them for 2 to 3 hours. Once they are completely frozen, transfer them in a plastic bag or a box and place them back in the freezer. The gnocchi will be as delicious the next time and this could save you life when you have no time to cook for a surprise visit! You can easily keep them for 1 to 2 months. To cook the frozen gnocchi, use the same method as the fresh ones. It only might take a few more minutes to cook.
+ TIPS: Mark the number of portions on each bag… Trust me, you will never remember!
Let’s make the sage and butter sauce!
In a pan, add the butter and infuse the sage leaves on a low heat.
Once the butter has melted, cover the pan and let the flavors infuse.
+ TIPS: It can be served with any sauce! If you wish to make a tomato sauce or any other sauce, you can also make this in big quantities to freeze … Save time and energy!
Open a great bottle of Barolo red wine and enjoy it in good company!
Last thing to do: BE PROUD OF YOURSELF!
Et bon appétit!