Typical Italian Gnocchi

Summary

Prep Time	45 mins
Cook Time	10 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Also: for the sage butter

150 g butter
1 handful sage
Salt and pepper for the butter

Instructions

Boil and peel the potatoes. Mash a dough with the semolina, a pinch of salt and a part of the flour. It is best to use a bowl with a flat bottom, it will stomp more easily. Add more flour. You can also knead with your hands.
Continue kneading the dough on the worktop so that it becomes as smooth as possible. If the dough still sticks to your hands, add a little more flour.
Quarter the dough. Roll sausages as thick as a thumb from the pieces. Cut off pieces with a pallet and dust with flour, otherwise they will stick together.
Using a slotted spoon, place the pieces in the boiling water and add a large pinch of salt. The water must not boil bubbling, just boil, otherwise the gnocchi will crumble. They`re done when they come to the surface.
We`ll quickly make the sage butter. To do this, melt the butter and brown it lightly. This is how the so-called nut butter is created. Chop the fresh sage and pour in. Season everything with salt and pepper.
Drain the gnocchi, add to the butter and toss. Please turn off the stove, the gnocchi shouldn`t be cooked any further.

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