Makes: 2 servings
4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 ½ cups all-purpose flour and extra to dust
2 tablespoons butter, for pan
1. Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato.
2. Drain the potatoes and set aside until cool enough to handle but still warm.
3. Using a peeler or your fingers, remove the skin from the potatoes.
4. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well.
5. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
6. Put 1 cup of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it.
7. Knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid.
8. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long.
9. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
10. If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top or just pock it with your index finger in the middle of each square so they make a decorative shape.
11. Bring a pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
12. In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
13. Serve with your favourite sauce!
Creamy Tomato Sauce Ingredients:
2 cloves of garlic
1/2 tsp dried Italian herb mix
14oz (400g) can of tomatoes
1/4 cup (4 Tbsp) dried red lentils
1. In a saucepan, heat a little olive oil and sauteé the garlic until soft.
2. Add the herbs and mix in until fragrant (just a few seconds) before adding the canned tomatoes.
3. Fill the empty can 1/3rd full of water and then add that to the pan with the lentils.
4. Heat until bubbling and then reduce the heat and simmer for about 20 minutes, until the lentils are soft.
5. Puree the sauce with an immersion blender or by transferring to a blender.
Did you know?
Singular for Gnocci is Gnocco.
Gnocchi is Italian for dumplings.
Gnocchi has been around for hundreds of years (even before there were potatoes in Europe)
They can be made from bread crumbs, semolina, and mashed vegetables!!!