Potato Gnocchi with Crispy Sage
Soft pillows of potato gnocchi require gentle handling to keep them voluminous while they cook. Use the least amount of flour possible to achieve this, and choose floury potatoes such as agria for best results.
Ingredients
- About 600g agria potatoes
- olive oil and salt
- 1 free-range egg
- 2 tablespoons finely grated parmesan cheese
- pinch of nutmeg
- 1 teaspoon sea salt
- 1¼ -1 ½ cups flour + extra flour for rolling
- crispy sage to serve - see directions below
Instructions
- Preheat oven to 190°C.
- Scrub the potatoes and rub generously with olive oil and salt. Place in an oven dish and prick each potato a few times with a fork. Bake for 40-50 minutes until the skin is puffy and the flesh is soft. Cool enough to handle then halve potatoes and scoop out the floury flesh. Make crispy potato skins – find directions below.
- In a large bowl mash the potato until very smooth (use a potato ricer if you have one). Make a well and add the egg, parmesan, nutmeg and salt, mix to combine. Add 1 cup flour and mix well, gradually adding the remaining flour until it becomes a workable dough (the total flour quantity will depend on the moisture in the potatoes).
- Tip onto a floured bench and divide the dough into 4 pieces. Roll each into long 1.5cm thick cylinders then cut into 2cm lengths. Shape each by rolling over the back of a fork with a thumb to create an indent (or use a wooden gnocchi shaping board). Keep the gnocchi well floured at all times to prevent them from sticking together.
- To cook, bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and cook the gnocchi in batches for 3-4 minutes until they rise to the surface. Remove with a slotted spoon and drain in a colander. Serve immediately with olive oil or crispy sage leaves.
- Crispy sage: heat 20g butter and 2 tablespoons extra virgin olive oil over a low to medium heat. Once melted add whole sage leaves to the oil. They will cook fast so be quick, using tongs to turn over until golden on both sides. Remove with a slotted spoon and scatter the leaves over the gnocchi + drizzle over the remaining butter and oil from the pan.
Notes
Crispy Potato Skins: Once the potatoes have been roasted and flesh scooped. Cut the remaining potato skins into wedges, brush with melted butter and scatter with salt. Arrange in a single layer on a baking tray and bake at 190°C for 10-12 minutes until crispy.