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- Home
- Inspiration & Gifts
- Recipes
- Rice and potato dishes
- Gnocchi with sage butter
Gnocchi with sage butter
Nutrition facts per serving:
- Energy in kcal about 518
- Fat about 23g
- Carbohydrates about 64g
- Protein about 12g
This is needed
This is needed
for 4 people
Gnocchi dough
- 300 g mealy potatoes
- 450 g sweet potato
- 1 eggs
- 200 g white flour
- 1 tsp salt
Gnocchi
- salted water, boiling
Pumpkin seed and sage butter
View these products
- 2 tbsp pumpkin seeds
- 10 sage leaves
- 80 g butter
And that's how it's done
And that's how it's done
Gnocchi dough
Cook the potatoes and sweet potatoes without peeling. Leave to cool a little but remove the skins whilst warm, then put the potatoes through a food mill and into a bowl. Mix in the egg. Add the flour and salt, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. Roll the dough into sections the thickness of a finger and cut into pieces approx. 2 cm long. Place the gnocchi on a floured towel.
Gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Pumpkin seed and sage butter
Heat the butter, pumpkin seeds and sage in a wide pan until it turns frothy and tastes nutty. Toss the gnocchi in the butter and heat through.
