Creamy Parmesan gnocchi with sage
- 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
1/ Peel and dice the potatoes into large cubes, then cook for 10 minutes in salted water.
2/ Strain the potatoes and put them back in the saucepan, then mash.
3/ Add the egg and slowly add the flour to form an even ball. Season.
4/ Form the dough into a long thin cylinder on a floured counter, and cut into 2 cm pieces.
5/ Roll each piece on the back of a fork to shape the gnocchi. Let sit for 30 minutes.
6/ Boil water in the casserole and drop the gnocchi, waiting until they float.
7/ Heat the cream and Parmesan in the frying pan while mixing with a whisk. Add the gnocchi, coating them in sauce.
8/ Sprinkle with finely chopped sage.