Chestnut Gnocchi with a Butter and Sage Sauce
(from Two Greedy Italians Eat Italy)
Ingredients
500g potatoes
250g chestnut flour
50g plain flour
1 tsp salt
2 eggs
flour, for dusting
for sauce:
100g butter
6 sage leaves
20g Parmesan, grated
Boil the potatoes, drain and mash them. Place in a large bowl and combine with the chestnut flour, plain flour, and salt. Add the eggs and mix well to make a dough. Sprinkle some flour on a work surface and roll out the dough into long sausage shapes. With a sharp knife, cut out squares of approximately 2 cm. Press the tines of the fork into the squares to create edges.
Place a large saucepan of slightly salted water on the heat and bring to boil. At the same time, melt the butter in a large frying pan together the sage leaves. When the water boils, drop in the gnocchi and cook until they come up to the surface. Lift out with a slotted spoon and add to the butter and sage sauce together with a little of the cooking water. Mix well, remove from the heat and sprinkle with Parmesan. Serve immediately.
(from Two Greedy Italians Eat Italy)
Ingredients
500g potatoes
250g chestnut flour
50g plain flour
1 tsp salt
2 eggs
flour, for dusting
for sauce:
100g butter
6 sage leaves
20g Parmesan, grated
Boil the potatoes, drain and mash them. Place in a large bowl and combine with the chestnut flour, plain flour, and salt. Add the eggs and mix well to make a dough. Sprinkle some flour on a work surface and roll out the dough into long sausage shapes. With a sharp knife, cut out squares of approximately 2 cm. Press the tines of the fork into the squares to create edges.
Place a large saucepan of slightly salted water on the heat and bring to boil. At the same time, melt the butter in a large frying pan together the sage leaves. When the water boils, drop in the gnocchi and cook until they come up to the surface. Lift out with a slotted spoon and add to the butter and sage sauce together with a little of the cooking water. Mix well, remove from the heat and sprinkle with Parmesan. Serve immediately.
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