dumplings with butter e sage they are one of the most popular and popular dishes of the Italian culinary tradition: in every region you can taste them classically or with slight variations from the original recipe. However, although they seem to be very simple and flimsy dishes, gnocchi with butter and sage they are very tasty and delicious and also very fragrant due to the presence of sage. The secret is double: both as dumplings and in a creamy sauce. So let’s see how to make this classic Italian first course.
Gnocchi with Butter and Sage, Fresh Pasta Recipe
Butter and sage are commonly used as a condiment for stuffed pasta such as ravioli or tortelli, but they also go well with potato dumplings. In this way, you can cook a simple, but very tasty first course, which will be not only tasty, but also fragrant. Barring the possibility of using ready-made gnocchi, here is the recipe for potato gnocchi for four:
Ingredients for Potato Gnocchi:
- 1 kg crumbly potatoes
- 1 egg
- 250-300 grams of flour
- 1 pinch of nutmeg
- Salt to taste
Wash the potatoes very well and, without removing the skin, put in a large saucepan with plenty of cold unsalted water. Turn on the fire and bring to a boil. Cook them until done, it will be easy to tell by piercing them with a toothpick: if it goes in easily, then they are ready. At this point, drain the potatoes, peel them, and mash with a potato masher to form a stack on a floured work surface. Now add a pinch of salt and nutmeg as needed, egg and flour and try to knead everything quickly until you get a dense dough. It’s important to do this quickly because too much work with the dough can cause the mixture to become sticky. You should also pay attention to the amount of flour: it mainly depends on the absorbency of the potatoes. Unlike fresh pasta dough, too much flour here would make the dumplings hard and chewy, conversely, if too little is used, they will break during cooking. For this reason, we recommend that you stick to the indicated dose and adjust it according to the test result.
At this stage, when the dough is ready, divide it into small loaves 2 cm thick, from which you will cut off pieces of about 2-3 cm, spreading them on a floured baking sheet. You can leave them smooth or give the potato dumplings their characteristic groove by sliding each dumpling over the tines of a fork and pressing down lightly with your thumb. If, on the other hand, you want to make dumplings, simply cut off a 1.5 cm piece without scratching it. Those who want to get goodies should make cylinders no thicker than 1 centimeter. If you are practical with fresh pasta, you can work with the gnocchi with your palms, giving each gnocchi the typical ball shape. At this point, let the potato dumplings rest on the baking sheet for fifteen minutes to firm up. After this time, you can start cooking in the pot and you can drain them with a slotted spoon once they have all risen to the surface.
Gnocchi dressing recipes with butter and sage
While you wait fifteen minutes for the gnocchi to rest, start preparing the sauce. Melt 60 grams of butter. into a large saucepan and, as soon as it starts to melt, add sage leaves, at least six to seven, which you have taken care to wash and dry well, and let them fry in oil until they are crispy. When the dumplings float to the surface, drain the water and pour them directly into the pan where you made the sauce. Let them brown for no more than a minute, and then serve hot, topped with plenty of Parmesan cheese.
Other dressing options for gnocchi with butter and sage
A variant of the classic seasoning is represented by the addition of pumpkin seeds for browning along with sage leaves. If you want to add gnocchi flavor speck cut into thin strips fry in a pan just before the oil and sage, then when it becomes crispy, you can also add oil and leaves. Want to try the red version Recipe for gnocchi with butter and sagesimply add the tomato puree to the melted butter and sage leaves: let it simmer for about twenty minutes and then add the dumplings after they have been drained.
Source: Elle