Baked gnocchi
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.
- 400 g crumbly potatoes
- 1 snufje salt
- 1 egg
- 150 g flour
- 2 takje sage
- 0.5 el butter
- 0.5 el olive oil
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.
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.
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.