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:
1kg potatoes 300gr AP flour 1 egg Sea salt
For the butter sauce:
250gr butter 8 sage leaves Black pepper 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.