This recipe is one of my favourites. The flavours are so so good and I could just keep eating it!
This is such an easy dish to make, especially if you cook the potatoes the day before. The thin layer of browned butter, with crispy sage leaves just tops it off.
I went outside the other day to dig under the snow for these sage leaves. They were down quite a way, but I knew where the plant was. It amazes me that they are still so good considering the cold weather we have had.
Thanks to my brother for helping me create this recipe.
175 g of white rice flour
100 g parmesan cheese grated
500 g of potatoes (about 4)
4-5 garlic cloves
1 Tbspn butter or olive oil for potatoes
1/4 tsp dried sage or fresh sage leaves
1 tsp salt
1/4 tsp pepper
For the sauce:
6-10 fresh sage leaves or 1/4 tsp dried sage
1 Tbspn butter
1 tsp salt
Cook the potatoes in water until just tender, then drain and leave them in the pot to cook off any remaining water.
Throw cooled potato and the rest of the ingredients into a blender until just combined.
Shape the dough into 3 or 4 balls and roll out with hands into a log. About the size of a banana.
Each batch may vary depending upon the potatoes and how wet it will dry they are when mashed, just add more flour if too wet.
With a knife cut small pieces 2cm wide. Lightly roll each piece in your palm into a ball and press onto a board or fork
Place gnocchi on a sheet of baking paper.
Bring a saucepan of water to a rolling boil and cook the gnocchi for 3-4 minutes without overcrowding, until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a bowl.
In a pan, cook butter for about 4 minutes on medium heat until it browns nicely. Stir in the salt and sage leaves to turn slightly crisp.
Pour browned butter with crispy fried sage and and serve.