Potato Gnocchi with Burnt Butter, Garlic & Sage
INGREDIENTS
- 1.1 Pontiac, Desiree or Dutch Cream potatoes, washed thoroughly, skin left on.
- 6 egg yolks or 2 medium eggs + 1 yolk
- 2 tablespoons olive oil
- 1 heaped tablespoon flaky salt, crushed, or 2 level teaspoons of cooking salt
- 330g plain flour plus extra flour for rolling the gnocchi
- 125 g salted butter
- 6 cloves garlic, squashed
- 20 sage leaves
- UTENSILS
- Potato ricer, available from kitchen hardware stores
METHOD
Place the potatoes in a pan and add 2 cups of water. With the lid on, bring the pan to the boil and immediately turn to simmer. Cook the potatoes until a sharp knife is easily inserted into the potato. Drain the potatoes then peel them while they are still warm. Pass the potato through a potato ricer into a large bowl. The potato ricer incorporates air into the mixture and makes the gnocchi nice and light.
In a small bowl mix the egg yolks, oil and salt together for a minute with a fork. Mix the egg into the potatoes. Gently fold the flour into the potatoes with a metal spoon then incorporate the rest at the flour by gently squeezing the potato mixture by hand. Rough handling will push air out and make the gnocchi tough.
On a floured bench, pick up a small amount at gnocchi dough and shape it into a fat sausage with your fingers. Place this dough onto the bench and gently roll it by hand to the shape of a thin sausage. Then with a sharp, flat-bladed knife cut pieces off, the size at a small stone - approximately 1 1/2 cm. Roll each gnoccho over the back of a fork to make small grooves or indents. Place the gnocchi onto a floured tray and continue rolling until the tray is full and the dough is finished.
Heat a stockpot of salted water to boiling and add the gnocchi, cook 1 tray at a time; the gnocchi will be soft so gentle handling is a must. The gnocchi will sink to the bottom of the pot. When the water comes to the boil again and they have risen to the surface, turn the heat to simmer and cook for a further 2-3 minutes. With a slotted spoon remove the gnocchi, drain and place them in a serving bowl.
Meanwhile on low heat, melt the butter in at frying pan add the garlic and sage leaves and gently simmer fort 10 minutes. Pour the butter and herbs over the cooked gnocchi.
Katrina's Note: Your gnocchi can be frozen. Place the tray of freshly made uncooked gnocchi in the freezer. Once frozen, place gnocchi in the freezer bag and seal. Remove the gnocchi from the freezer 5 minutes before cooking.
