Creamy Parmesan gnocchi with sage
Preparation time: 45 min
Cooking time: 20 min
- 1 lb potatoes
- 2 cups flour
- 1 egg
- salt & pepper
- for the sauce :
- 1 cup heavy cream
- 2 oz grated Parmesan
- 3 finely chopped sage leaves
Peel and dice the potatoes into large cubes, then cook for 10 minutes in salted water.
Strain the potatoes and put them back in the saucepan, then mash.
Add the egg and slowly add the flour to form an even ball. Season.
Form the dough into a long thin cylinder on a floured counter, and cut into 2 cm pieces.
Roll each piece on the back of a fork to shape the gnocchi. Let sit for 30 minutes.
Boil water in the casserole and drop the gnocchi, waiting until they float.
Heat the cream and Parmesan in the frying pan while mixing with a whisk. Add the gnocchi, coating them in sauce.
Sprinkle with finely chopped sage.
Tip: You can substitute the honey with 3.5 oz sugar.