Gnocchi

In with the old – in with the new: a potato ricer and microwave.

I am not a fan of the microwave. I find it’s only good for two things: popcorn and baking potatoes for gnocchi. So grab 3 big or 5 small potatoes. Microwaves cook potatoes perfectly dry for gnocchi. When the potatoes have cooled down, scoop them out and run through the ricer.

Mix up an egg, two cups of white flour, ¼ cup of grated parmesan cheese with some salt and pepper and kneed everything into a dough ball. Cut into threes and roll out the dough with your hands into long one inch diameter logs. Chop the dough into half inch bits and dust with flour. When you boil the gnocchi in a large pot of salted water it will rise to the surface when is almost done – cut through a tester to make sure it is uniformly cooked through.

In a non stick frying pan, melt butter, olive oil and sage and toss in the boiled gnocchi.

Fry up until browned.

I like to top mine with roasted butternut squash and serve with a green salad.