Warm, soft and tasty, potato gnocchi is much simpler than you think. Prepare a larger batch, freeze while the gnocchi is spread out on a baking dish, and then transfer them to a bag. Keep the gnocchi in the freezer to have homemade potato gnocchi on the fly. This recipe is for 2 portions - 8 servings in total.
For the gnocchi:
300gr AP flour
For the butter sauce:
8 sage leaves
1 cup of pasta water
Parmesan to taste
Boil or preferably bake the potatoes till they are soft but not too soft.
Drain - if boiled- and squash them with a potato masher. Let the puree cool down.
Make a well in the middle and add the egg. Mix the egg with the potatoes using a fork. Add salt to taste.
Start adding the flour until you get the right consistency. The dough has to be soft and pliable but not sticky.
Cut a small portion of the potato gnocchi dough and, using the palms of your hands, roll it out, back and forth into a long coil.
Using a knife, start cutting the coil in small pieces, on a diagonal shape.
Put the prepared gnocchi on a baking sheet with flour, so they don't stick.
Prepare a large pot to boil the gnocchi. Once the water starts boiling, add the gnocchi in the pot.
In a large pan, add black pepper and the butter.
When the butter melts, add the sage.
When the gnocchi starts to float, cook them 2 minutes more till they are ready.
Transfer them to the pan with the butter mixture.
Add pasta water and stir till all gnocchi are covered with butter.
The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking