Dumplings: Gnocchi 19 by Recipe Cottage

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	Gnocchi 19

		Potato & Garlic Gnocchi 1 kg potatoes 380-400 g all-purpose flour salt 1 head of garlic, cloves peeled 125 g butter 1 bunch sage, leaves stripped freshly ground black pepper salt grated parmesan Simmer unpeeled potatoes until tender, around 20 to 30 minutes. Slip the skins off potatoes while still hot and pass through a food mill. Pile potatoes onto work surface and sprinkle with salt. Crush garlic and sprinkle over potatoes. Sift flour over top and knead into potatoes until mixture is smooth. Divide into six pieces and roll each into a rope 2 cm in diameter. Cut into 8-10mm pieces. Drop gnocchi into boiling water, taking care not to crowd them. Cook in batches, without stirring. As soon as they float to the surface, remove with a slotted spoon. Toss them in a little butter and continue cooking in batches until all dough is cooked. Melt remaining butter in a non-stick skillet and spread sage leaves across surface. When they begin to colour, toss in the gnocchi and coat well. Seaon with salt, pepper and grated parmesan. Variation: Sprinkle a little chopped walnuts or pancetta in with the sage leaves.