Recipe: Purple Potato Gnocchi with Butter and Sage Sauce
1kg purple potatoes
1 or 2 eggs
A pinch of salt
FOR THE SAUCE
10 leaves of fresh sage
Pepper, to taste
Parmesan cheese to serve
1 Place the purple potatoes with their skins in plenty of salted boiling water, or a pressure cooker.
2 Spread some flour on a work surface.
3 Once the potatoes have boiled, peel and mash the potatoes while still hot, using a potato masher directly on the flour.
4 Add some salt and then an egg. If the dough is too stiff, add another egg.
5 Knead until you get smooth elastic and firm dough with no lumps (if it is too soft you can add a pinch of flour).
6 Cut into about 3cm thick slices and roll each piece with your hands onto the floured work surface to shape long ‘snakes’ of dough to be cut with a knife into 2cm pieces.
7 Place the gnocchi onto a floured tray, and allow to rest for 15 minutes.
8 Bring a pan of salted water to the boil and drop the gnocchi in, a few at a time to avoid sticking. When they float to the top, they are ready.
9 Melt the butter in a large non-stick pan, add the washed and chopped sage, pepper and mix everything for 5 minutes over low heat, until the butter darkens and the sage becomes crunchy.
10 Remove the gnocchi, a few at a time using a sieve and throw them directly into the pan of sage and butter sauce. Cook for 1 minute, stirring gently with a wooden spoon to combine. Serve immediately.