Sage Gnocchi

For the sage gnocchi, first boil the potatoes, peel them and press them through a potato press. Chop the sage leaves very finely and add to the potatoes with the remaining ingredients. Knead everything into a dough.

Let rest for at least 1/2 hour (not in the refrigerator). Then form into rolls about 2 cm thick on a floured work surface and cut off about 2 cm pieces.

Form the pieces round and press on the gnocchi pattern with a fork. Place in boiling salted water, turn down the temperature and let the sage gnocchi steep for a few minutes (until they float to the top).

Remove carefully with a slotted spoon.

Preparation Tip:

Serve the sage gnocchi with gorgonzola sauce.

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