Potato Gnocchi

These light-as-air potato dumplings, served with a simple sage and butter sauce, make a good supper dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Potato Gnocchi

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    Ingredients

    1 lb10 oz baking potatoes about 20 sage leaves
    2 large eggs, beaten juice of 1/2 lemon
    1 1/3cups all-purpose flour, as needed salt and freshly ground black pepper
    10 tbsp butter

    directions

    Prep: 30 min Total: 60 min
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    • 1

      Cook the whole, unpeeled potatoes in a pot of boiling water about 25 minutes, or until just tender. Drain and let cool. Peel the potatoes and mash with a potato ricer or rub through a wire sieve.

    • 2

      Place the warm mashed potatoes on a work surface. Make a well in the center. Add the eggs and ..." cup of the flour into the well. Mix the ingredients, using your hands, adding more flour as needed, to make a soft, but not sticky, dough that can be shaped. Do not add too much flour or the gnocchi will be heavy.

    • 3

      Divide the dough into 4 equal portions. Roll each portion of dough on a lightly floured work surface into a rope about 3/4 in (2cm) thick. Cut into pieces 1 1/4 in (3cm) long. Press each piece lightly with the back of a fork to give the traditional concave shape. Transfer to a floured baking sheet.

    • 4

      Bring a large saucepan of lightly salted water to a gentle boil, Add the gnocchi and cook for 2 minutes, or until they float to the surface.

    • 5

      Meanwhile, make the sauce. Heat the butter and sage in a frying pan over medium heat until the butter has melted. Add the lemon juice, and salt and pepper to taste.

    • 6

      Drain the gnocchi and toss in the sauce. Serve immediately, garnished with sage leaves.

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