Italian food still is one of my favourites. A delicious quick pasta, a beautiful pizza or a comforting plate of risotto. All delicious and dishes I already was able to create successfully. I also like gnocchi very much, but I was never able to make a good plate of gnocchi.
Simply boiling the gnocchi often made it very mushy, baking after boiling the gnocchi was a complete mess and trying to steam the gnocchi in a frying pan (like a gyonza) became like a soup. After that I left the gnocchi and used store bought gnocchi in my recipes.
Until I read somewhere that you can simply fry the gnocchi, without pre-boiling or addition of water. And finally that was the trick that sealed it, this way I was able to make a successful gnocchi dish from scratch.
Baked Gnocchi
Ingredients
Instructions
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Peal the potatoes and cut into even pieces. Boil the potatoes in approx. 30 minutes . Drain the potatoes and steam them dry. Mash the potatoes as fine as possible with a masher. Mix the salt, egg and flour through the potatoes and knead to a fluffy dough.
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Divide the dough in four parts and roll every part into a small roll of approx. 2 cm in diameter. Cut the rolls in bite size pieces and dust with flour.
Pick the leaves from the twigs of sage and finely cut them.
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Heat the butter together with the oil in a frying pan, add the sage. Bake the gnocchi for a couple of minutes in the sage butter until golden brown and crispy on the outside and still fluffy on the inside.
Serve with for instance saltimbocca and green vegetables.