Gnocchetti with butter and sage

Ingredients

• Floury white potatoes400 g
• All-purpose flour120 g
• Unsalted butter20 g
• Fresh sage2 leaves
• Parmigiano Reggiano cheese (aged 24 months)20 g

Allergens

Gluten, Milk

Method

1. Thoroughly wash the potatoes and boil them with their skins in boiling water for about 25-30 minutes until tender in the middle.
2. Drain and peel the potatoes while still hot to make skin removal easier.
3. Mash the potatoes using a potato ricer onto a floured work surface and let the steam evaporate for 5 minutes to reduce internal moisture.
4. Gradually add the flour and knead by hand until a smooth, soft, and non-sticky dough forms; do not overwork the dough to prevent toughness.
5. Take a portion of the dough and roll it into thin ropes (about 1 cm in diameter), then cut into small gnocchi about 1 cm long.
6. In a large skillet, melt the butter over very low heat with whole sage leaves, ensuring the fat does not fry or brown.
7. Cook the gnocchi in plenty of unsalted boiling water: remove them with a slotted spoon as soon as they float to the surface (about 1-2 minutes).
8. Transfer the gnocchi to the pan with the dressing, remove the sage, and add the grated Parmigiano Reggiano.
9. Gently toss with a tablespoon of cooking water to create a creamy emulsion and serve lukewarm, cutting the gnocchi in half for younger children if necessary.