📕Recipe
❂ Ingredients:
1 kg russet potatoes
2 cups all-purpose flour, plus extra for dusting
2 egg yolks
Garlic
Salt, to taste
For sage butter sauce:
100g unsalted butter
10-12 fresh sage leaves
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for garnish
❂ Cooking Process:
⁃ Prepare Potatoes: Preheat your oven to 200°C (400°F). Drizzle with olive oil and sprinkle with salt and bake until tender, about 1 hour. Let cool slightly, then peel and pass through a potato ricer .
⁃ Make Dough: Sprinkle the flour and a pinch of salt over the potatoes. Make a well in the center and add the beaten egg. Using your hands, gently mix to form a soft dough. Do not overwork.
⁃ Shape Gnocchi: Turn the dough onto a floured surface, divide it into 4 pieces, and roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces.
⁃ Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches, they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
⁃ For Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until golden-brown. Add sage leaves and cook until crispy. Season with salt and pepper.
Serve with Parmesan cheese.
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[Music]
I lose
one when you’re not next to
[Music]
me I’m falling apart right in front of
you can’t you see
5 Comments
The cinematography on this is great! It looks really cool!
the dogs expression though lol
Why salt the potato exterior just to peel and discard the skins?
@scumbagdad
Your food looks amazing. Keep doing your best. Don’t let anything drag you down.