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Gnocchi with butter and sage

Recipe: Gnocchi with butter and sage

Maybe the best thing of living temporarily in Italy is the food. Italians love to eat and love to cook. Even simple things somehow become special, like the Gnocchi con Zucca (pumpkin) I had last week.

Gnocchi is an alternative for pasta. There main ingredient is boiled potatoes. The ones I had were made of potatoes and pumpkin. They are mixed with flour and salt. A real Italian mum will make them fresh, but most supermarkets sell already made Gnocchi as well. Another good place to buy them is in a panetteria (an Italian bakery). You’ll find those on almost every street corner.

Next to the version with pumpkin I had you’ll find green ones with spinach. The Italians eat them with melted butter and some sage on top. Of course there will be some Parmesan cheese grated on top. The plain ones (just potatoes) are eaten with tomato sauce.

Ingredients Gnocchi with butter and sage

  • Potatoes
  • Flour
  • Butter
  • Sage
  • Flour

Preparing Gnocchi

  • Steam the potatoes till they are soft
  • Mash the potatoes and add flour and salt
  • Make one big ball and divided in small balls
  • Roll the balls out till long strings
  • Cut the strings with a knife into pieces of about 2 centimeters
  • Flatten them by pressing them on the oval side of a fork
  • Boil water with salt and boil the Gnocchi. As soon as they start floating they are ready to eat
  • Cut some sage
  • Melt butter
  • Add the sage to the butter
  • Pore the butter sauce over your dish
  • Grate some Parmesan on top

I prefer steaming potatoes. It keeps them a bit more dry than when I boil them. Some Italians agree with this choice, other Italians disagree. It looks like a minor difference, but I heard stories them some couples get into a fight every time when they prepare Gnocchi, because where one wants to steam the potatoes, the other swears by boiling them. I let you choose your own option.


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