FRESH GNOCCHI WITH BUTTER, GARLIC AND SAGE

• Country of origin: Italy
• Type of Meal: Main dish
• Season: All around the year
• Diet restrictions: Vegetarian – Vegan
• Number of servings: 3-4

Dough ingredients:

• 1 Kg Potatoes
• 300-350g Flour ’00 type’*
• a teaspoon of Salt

Tip*: all-purpose flour can be used instead

Sauce ingredients:

• 3 cloves of Garlic
• 7-9 Sage leaves
• 4 tbsp Margarine or Butter
• 2 tbsp of Olive oil
• Salt and Pepper to taste

• Wash the potatoes very well (without pealing the skin) and place them in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.
• Drain the potatoes and put them in the oven for an hour so the water evaporates.
• Take the potatoes out and peel while they are still warm.
• Pass the peeled potatoes through a potato ricer or mash them with your hands until smooth. Make sure there are no lumps.*
• Spread the mashed potatoes out on a clean work surface and let them cool completely.
• Gently mix the flour into the potatoes using your hands. Add the flour gradually to avoid over-drying the dough. You want a soft, slightly sticky dough.
• Lightly flour your work surface and gently knead the dough until it comes together, being careful not to overwork it. The dough should be smooth and soft.

*Tip: Don’t use blender to mash the potatoes because they will become slimy

• Divide the dough into smaller portions. Roll each portion into a long rope, about 1-2 cm in diameter.
• Cut the ropes into 2 cm pieces to form the gnocchi.
• To create the classic gnocchi ridges, gently roll each piece over the back of a fork or a gnocchi board.
• Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches.
• Once the gnocchi float to the surface, use a slotted spoon to transfer the cooked gnocchi to a serving dish. Add a bit of olive oil to prevent then from sticking to each other until the sauce is ready.

For the sauce:

• Mince the garlic and sage into small slices.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook about 1 minute.
• Add the margarine or butter and let it melt completely. Then, add the sage leaves and cook until they become crispy, about 2-3 minutes.
• Add the cooked gnocchi to the skillet, tossing gently to coat them in the sauce. Season with salt and pepper to taste.
• Cook for an additional 2-3 minutes to ensure the gnocchi are heated through and reach a slide golden-brown color.
• Transfer the gnocchi to a serving dish and enjoy immediately.

Buon appetito!