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Print this Recipe    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.

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