Gnocchi in Sage Butter

Rinse potatoes and cook with peel. Then peel and press through a potato press while hot. Cool the potatoes.

Add egg yolks, salt and enough flour to make a loose, smooth dough.

Knead dough well with floured hands and form into a roll about three centimeters thick. Divide the dough into pieces of two centimeters. Shape each piece into a round, press in lightly with a fork and place on a floured work surface.

Form gnocchi in boiling salted water and cook at low temperature for about three to five minutes. For the sage butter, rinse and drain sage leaves. Heat butter in a large frying pan. Add sage leaves and toss in it. Add the drained gnocchi and turn to the other side in the sage butter.

Season generously with salt and freshly ground pepper. Divide gnocchi evenly among four deep plates. Rinse tomatoes, cut into quarters and remove the stem. Finely dice tomato pulp. Garnish gnocchi with diced tomatoes and serve with grated Parmesan cheese.

Tip:

Not everyone has time to make gnocchi themselves. The small dumplings are available ready to cook in the refrigerated section.

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