Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs of potatoes - peeled & halved

  2. 2 cups of Flour

  3. 1 egg - beaten

  4. salt

  5. 1/2 stick of butter

  6. few pieces of Fresh Sage

  7. Parmigiano Reggiano - grated for garnish

Instructions Jump to Ingredients ↑

  1. Peel your potatoes and cut them in half (quarter them if they’re extremely large) put them into a large pot of cold water that has been gently salted. Cook over high heat until potatoes are fork tender. Approx 30 mins. Drain potatoes and transfer them to a large bowl. Mash potatoes with a potato masher. Combine the beaten egg with the flour & then add to the potato bowl. Season with a pinch of salt. Mix well with a wooden spoon, until a soft dough has formed.

  2. Cut off a piece of your dough, place it onto a lightly floured surface and roll it into a log shape. Cut your logs into approx 1″ pieces. Roll each piece on the top of a fork to make indentations. Place cut pieces underneath a towel while you continue until all of your gnocchi are formed.

  3. When you’re ready to cook your gnocchi. Add them to a pot of gently salted boiling water, careful not to crowd the pan. The gnocchi are done when they float to the top (this won’t take very long at all) Remove to the gnocchi with a slotted spoon.

  4. WHILE the gnocchi are cooking: Into a sautee pan over medium heat, add the butter & the sage leaves. Cook until melted. Transfer cooked gnocchi into pan to coat well. Garnish with fresh grated Parmigiano Reggiano!


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