Fresh Potato Dumplings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups russet potato (peeled and cubed)
- ⅔ cup unbleached all-purpose flour (plus extra if needed)
- 1 egg
- 1 tsp salt
- 1 pinch ground Nutmeg
- 2 Tbsps butter
- 2 cloves garlic cloves (minced)
- 1 handful fresh Sage
- freshly grated Parmesan
Preparation steps
1.
Place quartered potatoes in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 15 to 20 minutes or until tender. Drain.
2.
Over very low heat, stir potatoes for 1 to 2 minutes or until all the steam is evaporated. Press potatoes through a strainer or ricer into a large bowl and let cool slightly.
3.
Make a well in the potatoes. Add flour to the well. In a small bowl, whisk egg, salt and nutmeg together and pour into the well. Stir to blend. Put potato mixture on a lightly floured work surface or a wooden board and knead into a ball. Mixture should be soft and pliable. If the dough is too sticky, add a little more flour.
4.
Lightly flour your hands and divide dough into four pieces. On a lightly floured work surface, each piece into 1/2-inch thick ropes. Cut into 1-inch pieces. Press and roll each piece with the tines of a lightly floured fork.
5.
Using a Dutch oven, bring about 3 quarts of water to a boil. Place gnocchi in boiling water (in batches); cook for 30-60 seconds or until the gnocchi floats. Remove with a slotted spoon or strainer, draining the gnocchi against the side of the Dutch oven. Place in a warm dish.
6.
In a large saucepan, melt butter over medium heat and cook for 2 to 3 minutes. Add garlic and sage leaves and continue to cook for 1 to 2 minutes longer. Add gnocchi and gently toss to coat. Divide between 4 plates, drizzle with any remaining sage butter and sprinkle with grated Parmesan cheese. Serve immediately.
