dinner · vegetarian
Classic potato gnocchi
Light, pillowy potato gnocchi from baked russets, finished in brown butter and sage.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Bake potatoes at 200°C (400°F) until very tender, about 1 hour; peel while hot and rice onto the counter.
-
2
Let steam escape a few minutes, then add yolk, salt and most of the flour; gently gather into a soft dough, adding flour only as needed.
-
3
Roll into 2 cm ropes and cut into 2.5 cm pieces; roll over a fork if you like.
-
4
Boil in salted water until they float plus 30 seconds.
-
5
Brown butter with sage, toss in the gnocchi and serve with Parmesan.
