Gnocchi with Sage Butter
South Africa
Rédacteur en chef
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Potato gnocchi tossed in butter with garlic, sage and Parmesan. It is Italian, and it is filed under Worldwide Recipes with its URL unchanged. Gnocchi are small dumplings rather than pasta in the strict sense, made from cooked mashed potato bound with flour and usually egg, though ricotta versions exist and are lighter. The pairing with butter and sage is the classic one, and it works because gnocchi are mild and starchy: browned butter and the resinous, faintly medicinal note of sage give it something to push against, and nothing more elaborate is needed. One thing the source gets right and is worth repeating: gnocchi are done when they float. They are cooked through the moment they rise to the surface of the water, usually within two or three minutes, and leaving them in longer makes them waterlogged and heavy. This is one of the few pasta-adjacent things with a completely reliable visual signal. Its freezing advice is also sound. Gnocchi should be frozen raw, spread out on a tray until solid, then bagged, and cooked from frozen. Thawing them first turns them to paste. The source contains an amusing error: it says gnocchi is the plural of gnocchi. The singular is gnocco.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Bring a large pot of lightly salted water to the boil over high heat.
Tip in the gnocchi and cook until they float to the surface, 2 to 3 minutes. That is the signal they are done, leaving them longer makes them heavy. Drain.
Melt the butter in a skillet over medium heat.
Put in the garlic and cook until it has softened and is beginning to turn golden, about 4 minutes.
Mix in the sage and salt for a few seconds, then tip in the drained gnocchi.
Toss gently with a quarter cup of the Parmesan and the black pepper.
Scatter the remaining Parmesan over and serve immediately.
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