Ingredients:
- 500g Desiree potatoes, baked
- 3 large egg yolks
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 1/3 cups plain flour
- ¼ cup salted butter
- 2 tablespoons fresh sage, chopped
Method:
- Pre-heat oven to 190°C.
- To bake potatoes, scrub and pat dry; prick all over with a fork. Wrap each one in foil and place in a baking dish. Bake until tender for about 1 hour then remove the foil.
- When cool enough to handle, peel baked potatoes then squeeze through the potato ricer. There should be about 3 cups riced potatoes.
- Gather potatoes into a mound. Using a spoon, make a well in the centre. Add egg yolks to well, sprinkle chopped rosemary, sage, thyme, salt, pepper and ½ cup flour over potatoes and egg yolks.
- Knead dough gently, gradually adding in enough remaining flour so the dough is soft and no longer sticky.
- Dust dough with flour and divide into four pieces. On a lightly floured surface, roll each piece into a rope 1.25cm in diameter. Cut each rope into 1.25cm pieces. Dust with flour.
- Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once the gnocchi is frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
- To prepare browned butter, place butter in a small saucepan over medium-low heat and cook, uncovered, stirring occasionally until butter is golden brown and smells nutty. Remove from heat and pour into a small heatproof bowl and set aside.
- Cook gnocchi in batches in boiling salted water until gnocchi float to the surface and are tender, about 2 – 3 minutes per batch.
- Remove gnocchi with a slotted spoon and place in a bowl.
- Heat half of browned butter in a large non-stick frypan over medium heat. Add half of the gnocchi and 1 tablespoon of remaining sage, sauté until gnocchi are lightly browned and heated through.
- Transfer to a serving dish.
- Repeat procedure with remaining browned butter, gnocchi and sage. Serve immediately.
