Preparation: 45 min | Cooking: 20 min | Serves: 4
Ingredients:
1 lb potatoes
2 cups flour
1 egg
Salt & Pepper
For the sauce:
1 cup heavy cream
2 oz grated Parmesan
3 finely chopped sage leaves
Method:
1/ Peel and dice the potatoes into large cubes, then cook for 10 minutes in salted water.
2/ Strain the potatoes and put them back in the saucepan, then mash.
3/ Add the egg and slowly add the flour to form an even ball. Season with S&P.
4/ Form the dough into a long thin cylinder on a floured surface, and cut into 1 inch pieces.
5/ Roll each piece on the back of a fork to shape the gnocchi. Let sit for 30 minutes.
6/ Boil water and drop the gnocchi into the boiling water, waiting until they float.
7/ Heat a drizzle of olive oil in the frying pan and lightly crisp the sage. Add the cream and parmesan in the frying pan to heat while mixing with a whisk.
8/ Add the gnocchi, coating them in sauce.
9/ Serve & enjoy!
Cristel Castel’Pro Saucepan for the sauce.
Pillivuyt Plisse Dinnerware for serving.