SIDE DISHES, VEGETARIAN DISHES
AND CASSEROLES
40
GNOCCHI WITH
SAGE BUTTER
INGREDIENTS
5 medium potatoes
1 cup flour
2 eggs
Salt
White pepper
Nutmeg
1 tsp. oil
1 tbsp. parmesan, freshly grated
Sage Butter
4 tbsp. butter
12 sage leaves
SETTINGS
Potatoes
STEAM, 210°– 212ºF
25 – 30 minutes
Perforated + Baking Pan
Gnocchi
STEAM, 210°– 212ºF
6 – 8 minutes
11
33
Peel and quarter the potatoes and steam them in the perforated pan as indicated.
Push the potatoes through the ricer while they are still hot. Mix with flour and add
the eggs. Season with salt, pepper and nutmeg and knead together into a
malleable dough.
Shape into finger-width rolls and cut into pieces 1 inch long. Make grooves in the
dough pieces by pressing them with the back of a fork. Grease the perforated pan
with oil. Place the gnocchi close together in the baking pan and cook as indicated.
Allow the butter to froth in a deep pan and toss the sage leaves in the butter. Briefly
toss the well-drained gnocchi in the sage butter and serve sprinkled with Parmesan.
COOK’S TIP:
Stuffed gnocchi: Use a tablespoon to cut the gnocchi from the dough. Make a well
in the center and fill with soft cheese with herbs. Seal with dough, reshape, and
steam.
Serves 4
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