Gnocchi di Patate – Traditional Italian Potato Gnocchi

Preparation

1. 01

   Boiling

   Boil the potatoes in their skins in plenty of well-salted water (ing_10, ing_11). Cook for approximately 25-30 minutes, until a fork slides in easily.

2. 02

   Chilling

   Drain the potatoes, peel them while still hot, and pass them through a potato ricer into a wide bowl. Leave for 10-15 minutes until they reach room temperature.

3. 03

   Kneading

   Make a well in the centre of the cooled mashed potato. Add the flour (ing_2), egg (ing_3), salt (ing_4) and nutmeg (ing_5). Gently knead with your fingertips until you have a soft, slightly sticky dough. Do not overwork the dough, or the gnocchi will turn out tough.

4. 04

   Shaping

   Divide the dough into 4-6 equal pieces. Roll each piece on a lightly floured work surface into long ropes approximately 1,5 cm thick.

5. 05

   Shaping

   Cut the ropes into pieces approximately 2 cm long. Press each piece gently against the back of a fork or a gnocchi board, rolling it slightly so that small ridges form on the surface. These ridges help the sauce cling.

6. 06

   Boiling

   Bring the water (ing_10) to the boil in a large saucepan and salt it (ing_11). Drop the gnocchi into the boiling water in batches. Once they float to the surface (approximately 2-3 minutes), lift them out with a slotted spoon.

7. 07

   Sautéing

   While the gnocchi are cooking, melt the butter (ing_6) in a separate frying pan over a medium heat. Add the sage leaves (ing_7) and fry for 2-3 minutes, until the butter turns a light nutty brown and the sage is crisp.

8. 08

   Combine

   Transfer the drained gnocchi directly into the pan with the butter and sage sauce. Toss the pan gently to coat all the gnocchi in the sauce.

9. 09

   serving

   Divide the gnocchi among warmed plates. Scatter over the grated Parmigiano Reggiano (ing_8) and freshly ground black pepper (ing_9) and serve immediately.