Sage Gnocchi

For the sage gnocchi, boil the potato in salted water until soft. Peel while still hot and press through a potato ricer. Quickly mix flour, semolina, salt, nutmeg and yolk with the potatoes and knead into a dough.

If the dough sticks, use a little more flour. Let rest for 1 hour. Form thin rolls, cut 1 cm long pieces from them and roll them into balls.

Flatten with a fork. Bring salted water to a boil, add gnocchi and simmer gently until they float to the top.

Melt the butter and fry the sage leaves until crispy, the butter should brown slightly.

Remove the sage leaves and lightly fry the gnocchi in the butter and serve with the sage leaves.

Preparation Tip:

The gnocchi can be frozen very well. This then significantly reduces the preparation time. With induction stove cooking time is about only 2 minutes.

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