As of: February 3, 2024, 3:03 p.m
By: Clara Kistner
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A true Italian classic - homemade gnocchi in a delicately flavored sage-garlic butter and garnished with freshly grated Parmesan cheese.
Italian cuisine probably has many fans.
Between Neapolitan stone oven pizza, fresh pasta and sweet cakes, even the pickiest eater will most likely find what they are looking for and fill up.
Italian potato dumplings: Gnocchi in all colors and shapes
Along with pizza and pasta, gnocchi is part of the traditional cuisine in Italy.
But the small, soft potato dumplings can also be easily cooked at home using just four ingredients.
Whether pure, with a little melted butter or good olive oil and freshly grated Parmesan cheese or in a creamy one
Tomato-mozzarella sauce, the Italian classic can almost always delight.
Homemade gnocchi with sage butter and parmesan – an Italian classic that leaves nothing to be desired in terms of cuisine.
(Symbolic image) © Westend61/Imago
If you're in a hurry, you can also use the ready-made potato dumplings from the deli counter.
These can be cooked in no time and, like pasta, can be served with any sauce.
For example, ready-made gnocchi can be refined with fresh zucchini and a quick but homemade basil pesto.
Ingredients for homemade gnocchi with sage butter and parmesan
For about four servings of gnocchi you will need:
For the homemade gnocchi (about 700 g):
500 g potatoes (floury)
250 g flour (Type 550)
50 g durum wheat semolina
1.5 tsp salt
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For the sage butter:
5 tbsp butter
5 stalks of fresh sage
4 cloves of garlic
125g Parmesan
salt and pepper
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It's that easy to make your own Italian potato dumplings
First, the floury potatoes are cooked in a large pot of hot water for about 20 to 25 minutes until soft.
After draining, let it evaporate a little, peel it and press it through a potato press into a large mixing bowl.
Now add the flour, durum wheat semolina and salt into the bowl and knead everything with your hands to form a smooth dough.
Now shape the dough into long, narrow rolls (with a diameter of around 1.5 to 2 cm) on a lightly floured work surface.
Then use a knife to cut the rolls into pieces about one to two centimeters in size.
Shape as desired, roll into small balls, or press a pattern with a fork.
In the next step, wash the sage thoroughly and remove the stems.
Peel the garlic and chop or press finely.
Finely grate the Parmesan.
The raw dough dumplings are cooked in portions in gently simmering, salted water until they float to the surface.
Then skim off with a ladle.
Meanwhile, melt the butter in a large pan.
Fry the skimmed, drained gnocchi in the butter until golden brown.
Then add the sage and garlic and fry over low heat for about a minute.
Season with salt and pepper and then serve with the grated Parmesan.
Bon appetit!
How does a dough sausage become gnocchi?
In order for gnocchi to absorb the sage butter or other sauces optimally, they should ideally have a ridged surface.
A so-called gnocchi board
(promotional link)
over which the dough is rolled helps here.
With a little practice, you can make gnocchi just like in Italy.
When adding the garlic, turn down the heat slightly, as the garlic will burn relatively quickly if the temperature is too high and will then taste unpleasantly bitter.