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Potato gnocchi with sage burnt butter sauce
Potato gnocchi with sage burnt butter sauce
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
To achieve perfect gnocchi: use minimal flour, handle dough gently.
Ingredients:
  • 4 large Carisma or white potatoes, peeled, quartered
  • 1 Free Range Egg, lightly whisked
  • 300g plain flour
  • 40g parmesan
  • 4 pancetta slices
  • 125g butter, chopped
  • 1 bunch sage, leaves picked
  • 120g pkt Baby Spinach
  • 25g walnut
Instructions:
  • Steam the potato until tender, about 20 minutes. Place in a heatproof bowl and mash using a potato ricer or masher until very smooth. Let it cool slightly before using.
  • Combine the egg with the potato and mix well. Add half of the flour and Parmesan, mix again. Gradually incorporate the rest of the flour and Parmesan, season generously, and stir until a firm dough forms. Knead on a floured surface until smooth. Divide the dough into 4 parts, roll each into a 1.5cm-diameter log, and cut into 2cm pieces with a sharp knife. Repeat for the remaining dough portions. Line a baking tray with parchment paper.
  • Roll each piece of dough into a ball using lightly floured hands. Then, gently press each ball with a fork that has been floured over the back. Transfer the shaped dough onto the lined tray.
  • Bring a large saucepan of water to a rolling boil. Drop a quarter of the gnocchi and cook for 2-3 minutes until they float to the top. Remove with a slotted spoon to a heatproof bowl. Repeat in 3 more batches with the rest of the gnocchi.
  • Preheat a large frying pan over medium heat. Cook the pancetta until crispy, about 1-2 minutes per side. Transfer to a plate and tear into large pieces.
  • Melt the butter in the pan until it starts to foam, then crisp half of the sage leaves before transferring them to a plate using a slotted spoon.
  • Add the garlic to the pan and cook for 1 minute until fragrant. Add back the pancetta, then toss in the gnocchi, spinach, walnuts, and remaining sage. Combine everything well and season to taste.
  • Distribute the gnocchi mixture equally into serving bowls. Garnish with the leftover sage before serving.

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