Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Filling
Dough
Gnocchi
Sauce
How it's done
Potatoes
Peel and chop the potatoes. Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft, drain.
Pass the potatoes through a food mill into a bowl, allow to cool slightly.
Filling
Place the ricotta in a bowl. Finely chop the walnuts, add to the bowl. Finely grate in a little lemon zest, squeeze in the juice of half a lemon, mix, season.
Dough
Mix the flour, ricotta, egg, salt and pepper into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
To fill
Shape the mixture into walnut-sized balls, flatten slightly. Place approx. 1 tsp of filling in the middle of each, cover with the dough, press firmly, shape into balls. Place the gnocchi on a lightly floured tea towel.
Gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.
Sauce
Tear off the sage leaves and coarsely chop the walnuts. Heat the butter in a non-stick frying pan. Add the sage and nuts, fry briefly. Add the gnocchi and heat gently.
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