Gnocchi in a brown sage butter – easily self-made

It's funny, even in adulthood this hard, "WHY-questions befall me again and again". For example: "Why is our time so short?", "Why not can we schedule the things that have prepared our grandmothers and mothers in the past, in time – at least now and then?".

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Such as Gnocchi? The are so simple and easy self-made, that it is a mystery to me is why I make them so rarely. You can easily go out of Hand, regardless of whether you are experienced or not so experienced in the kitchen. If You don't have You yet ran daring only! The only thing you need for preparation, is in love with a large Portion, and even just in the mood for homemade Gnocchi. Because the timing of the use for the what you get afterwards is really low. In addition, they are hand-made so pretty-imperfect and due to the even more irresistible.

Gnocchi taste in a simple and poignant self-made is best, since they do not distinguish dumplings from Potato. It is only when they are fresh and homemade, they are so incomparably delicious and offer this magnificent Small-dumplings-taste experience. In addition, one feels not only in the preparation as an Italian, but has the feeling you are sitting to dinner at favourite Italian restaurant.

Prefer my men and I, the small hand-made potato dumplings Chen plastering with brown sage butter. Ok, I confess, my son is the sage way ? . I love sage butter, for me, she is the Queen of the simple sauces. With only few but high quality ingredients to create a taste explosion in your mouth and tastes simply sensational tasty.

Personally, I do not find unimportant, if you opt for homemade side dishes that you can you also freeze well. Gnocchi can be very good for freezing. You only need frozen, directly from the freezer now, to pull water into the simmering salt. If you swim up to the surface, the frozen colleagues ? . By the way, the more durum wheat to semolina flour added to the Gnocchi dough, the firmer the Gnocchi will be.

Gnocchi in a brown sage butter - easily made it myself

5 from 4 reviews

Recipe print

PREPARATION45 minutes

PREPARATION15 minutes

TOTAL TIME1 hour

SERVINGS4 people

INGREDIENTS

FOR THE GNOCCHI - YIELDS CA. 700g

• 500 g Potatoes, mealy
• 250 g flour - Type 550
• 50 g of durum wheat semolina
• 1 1/2 TSP salt

FOR THE SAGE BUTTER

• 100 g Butter
• 25-30 sage leaves
• 1 clove of garlic - pressed or grated
• Sea salt and black pepper - to Taste
• Parmesan cheese, shredded - for Garnish

INSTRUCTIONS

• The floury potatoes You depending on the size, in boiling water for approx. 20-25 minutes to cook. Then pour you down, makes you short - evaporate and pellst you.

  TIP: The best You take for the potatoes already a large, wide pot, You are only a short ausspülst and also to cook the Gnocchi are using. So, You have only one pot in use.
  
• The connection of pressed, You the potatoes in portions through a potato ricer into a large bowl.
  
• Then add the flour, the durum wheat semolina and 1 1/2 TSP salt add and link to test everything with the hands to a smooth dough.
  
• After You put the potato dough on a lightly floured work surface and shape in portions long, about 1.5-2 cm (in diameter), narrow roles.
  
• Of these roles do You cut with a knife or dough scraper , about 1 to 2 cm long pieces.
  
• If you want, You can with a flour - dipped fork groove pattern in the pieces of dough press.

  TIP: Ensure You put Your Gnocchi on the side, so that the oval Form.
  
• In Parallel, You can already lightly salted, water put on. The Gnocchi to the simmering water, not pull. If You don't complete Gnocchi-lot in the pot so as to get You can you portionwise to a simmer and easily on a flat plate Parking.

  IMPORTANT: The Gnocci, which on the surface appear finished and can with a slotted spoon taken out.
  
• Now zerlässt You by the way, once the Butter in a large frying pan and lets you easily froth. The sage leaves and add about 3-4 minutes until crispy fry and just before the end of the squeezed clove of garlic and briefly roast.
  
• Then You take the Gnocchi out with a slotted spoon from the boiling water, briefly drain , and put them in the sage butter. Your may be on the side of a parked Gnocchi come in also, or just the desired quantity.
  
• The Gnocchi in sage butter on plates spreadwith sea salt and black pepper seasoning and Parmesan cheese in planing.

  I wish You a good appetite!
  

WHAT DO YOU MEAN?

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