Gnocchi Burro E Salvia
Indulge in the elegance of Italian simplicity with this authentic Gnocchi Burro E Salvia recipe. Pillow-soft potato gnocchi, made from scratch with russet or Yukon gold potatoes and a touch of egg yolk, are bathed in a luxurious butter and sage sauce. The sage leaves are gently fried in golden butter, releasing an aromatic fragrance that perfectly complements the tender gnocchi. Finished with a generous sprinkling of freshly grated Parmesan for a nutty richness, this dish captures the essence of rustic Italian comfort food. Ready in under an hour, it’s an ideal recipe for an impressive yet effortless dinner. Perfect for fans of classic Italian cuisine, this timeless recipe delivers on delicate flavors and satisfying textures with every bite.
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Recipe Information
Ingredients
- 500 grams Potatoes (russet or Yukon gold)
- 150 grams All-purpose flour
- 1 large Egg yolk
- 100 grams Unsalted butter
- 12 leaves Fresh sage leaves
- 50 grams Parmesan cheese (grated)
- 1 pinch Salt
- 1 pinch Black pepper
- 1 liter Water
Instructions
Boil the potatoes in their skins in a large pot of salted water until they are fork-tender, approximately 20-25 minutes.
Drain the potatoes and allow them to cool slightly. Peel the skins off while they're still warm.
Pass the peeled potatoes through a potato ricer or mash them until smooth, and let them cool completely.
On a clean work surface, spread the mashed potatoes into a mound and make a well in the center.
Add the flour, a pinch of salt, and the egg yolk into the well. Begin mixing the dough gently using your hands until just combined.
Knead the dough lightly until it forms a smooth, cohesive ball. Be careful not to over-knead, as this will make the gnocchi dense.
Divide the dough into four pieces. Roll each piece into a long rope, about 1.5 cm in diameter, on a lightly floured surface.
Cut the ropes into small pieces (about 2 cm each) to form the gnocchi. Optionally, roll each gnocco on the back of a fork or a gnocchi board for texture.
Bring a large pot of salted water to a gentle boil.
In a large skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter starts to turn golden and the sage becomes crispy, about 3-4 minutes. Remove from heat.
Cook the gnocchi in the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon.
Transfer the cooked gnocchi directly into the skillet with the butter and sage sauce. Toss gently to coat them.
Sprinkle grated Parmesan cheese over the gnocchi and toss again. Adjust salt and pepper to taste.
Serve the Gnocchi Burro E Salvia immediately, garnished with extra Parmesan and a few crispy sage leaves.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 775 mg | 60% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
