Potato Gnocchi with Sage Butter



Preparation Time: 15 mins
 
Notes:
 
Ingredients:

Potato Gnocchi with Sage Butter


 300g King Edward Potatoes [baked] then mashed [skins removed]
salt and pepper
100g strong white flour
30g unsalted butter
1 fresh organic egg
1 egg yolk
125g Parmesan cheese [grated]
2tblsp fresh chopped parsley
50ml double cream
1 tblsp sage [finely chopped]
A little flour for dusting 

Method 

  1. Mix the potato in a bowl with the flour, egg and butter and mix well

  2. Add salt and pepper, sage, double cream, parsley and cheese and mix well

  3. Mould into equal sized balls [approx walnut size]

  4. Dust with a little flour and flatten with the back of a fork

  5. Place into gently simmering water and cook for 4 – 5 mins.

  6. Drain carefully using a perforated spoon

  7. Place on a plate/serving dish and drizzle with sage butter

  Sage Butter
 120g unsalted butter
2tblsp fresh sage [finely chopped]
¼ tsp cayenne pepper
½ tsp fresh ground black pepper 

Method 1        Melt the butter gently and add all the ingredients2        Cook gently over a very low heat for 3 mins3        Pour over the gnocchi and serve immediately *   An addition to this is to add tomato diamonds to the butter to give a beautiful colour  
 
Method:

Method 

  1. Mix the potato in a bowl with the flour, egg and butter and mix well

  2. Add salt and pepper, sage, double cream, parsley and cheese and mix well

  3. Mould into equal sized balls [approx walnut size]

  4. Dust with a little flour and flatten with the back of a fork

  5. Place into gently simmering water and cook for 4 – 5 mins.

  6. Drain carefully using a perforated spoon

  7. Place on a plate/serving dish and drizzle with sage butter

  Method for the sage butter

1   Melt the butter gently and add all the ingredients
2        Cook gently over a very low heat for 3 mins
3        Pour over the gnocchi and serve immediately 

*   An addition to this is to add tomato diamonds to the butter to give a beautiful colour
 
Serves: 4
 
     
 
 
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