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Side dishes and vegetables, vegetarian dishes and bakes 55
Gnocchi with sage butter [Index: ]
MCRC00901995_BO_Gnocchi_m_Salbeibutter-012_F39MCRC00915563_SE_Gnocchi_m_Salbeibutter-011MCRC00897326_NF_Gnocchi_m_Salbeibutter-013_RZ0Side dishesPotatoesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large perforated steamer
GNOCCHI:
800 g floury potatoes
120 g flour
2 eggs
Salt
White pepper freshly ground
Nutmeg, freshly grated
SAGE BUTTER:
50 g butter
12 sage leaves
IN ADDITION:
1 tsp cooking oil for the steamer
30 g Parmesan, freshly grated
Per serving
423 kcal, 54 g carbs, 17 g fat, 13 g protein,
4,5 BU
PREPARATION
1. Peel and quarter the potatoes, then steam in the perforated steamer as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration20-25 minutes20
2. Push the potatoes through the ricer while they are still hot. Mix with flour and add the eggs.
Season with salt, pepper and nutmeg and knead into a malleable dough.
3. Shape into finger-width rolls and cut into pieces 3 cm long. Make grooves by pressing with the
back of a fork. Grease the perforated steamer with cooking oil. Place the gnocchi close together in
the cooking container and cook as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration6-8 minutes6
4. Allow the butter to froth in a deep pan and toss the sage leaves in the butter.
5. Briefly toss the well-drained gnocchi in the sage butter and serve sprinkled with parmesan.
Setting procedure:
Steaming
100 °C
Boiled potatoes:
Cooking time: 20-25 minutes
Gnocchi:
Cooking time: 6-8 minutes
Tip:
Stuffed gnocchi: Use a tablespoon to cut the
gnocchi from the dough. Make a well in the
centre and fill with soft cheese with herbs. Seal
with dough, reshape, and steam.
Toss the drained gnocchi in frothed butter and
add tomato sauce.