Morghew Gourmet Recipe Ideas
Vitelotte Gnocchi with Butter & Sage
Peel 500g of Vitelotte and steam until cooked.
Mash the cooked potatoes with a ricer if you have one straight onto a floured board.
Add 100g of pasta flour & 1 egg, mix with your hands.
Knead until you have a compact pasta dough.
Seperate the dough into smaller pieces and roll into a long cylindrical shape.
Slice into 1inch pieces.
Mark each piece with a fork.
Place on a floured board and sprinkle with a little more flour.
Boil some water, add salt when it boils and place the gnocchi in. Cook until they float. Remove with a slotted spoon.
Melt 40g of butter over a low flame, add chopped sage leaves. Cook for about 3 mins.
Serve the gnocchi with the butter & sage mixture poured over them, plus sprinkle over some grated parmigiano cheese. Garnish with sage leaves, serve hot.