Butter-Sage Gnocchi with Tomato-Basil Sauce
Butter-Sage Gnocchi with Tomato-Basil Sauce
ingredients
- 2 pounds russet potatoes
- 1 ½ cups all-purpose flour
- 1 egg, lightly beaten
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 cup tomato sauce
- ¼ cup fresh basil leaves, chopped
steps
- 1.
Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 45-60 minutes until tender. Once cooled, peel and mash them until smooth.
- 2.
In a large bowl, combine the mashed potatoes, flour, beaten egg, and salt. Mix gently until a soft dough forms.
- 3.
Divide the dough into four equal portions. On a lightly floured surface, roll each portion into ½-inch thick ropes. Cut into ¾-inch long pieces and press the tines of a fork lightly on each piece to create ridges.
- 4.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they rise to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 5.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove the sage leaves and set aside.
- 6.
Add the cooked gnocchi to the skillet and cook until lightly golden, about 4-5 minutes. Sprinkle with grated Parmesan cheese, salt, and pepper. Toss gently until well coated.
- 7.
In a separate saucepan, heat the tomato sauce over medium heat. Stir in the chopped basil leaves and simmer for 5 minutes.
- 8.
Serve the butter-sage gnocchi immediately, garnished with crispy sage leaves and drizzled with the tomato-basil sauce.
