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
Shape
Gnocchi
Serve
How it's done
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Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, return to the pan and allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and into a bowl, allow to cool slightly.
Shape
Add the flour to the potatoes along with all the other ingredients up to and including the salt, combine quickly to form a dough. Quarter the dough, sprinkle a little cornflour onto the work surface, shape the dough into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 3 cm long.
Gnocchi
Preheat the oven to 60 °C, warm the platter and plates. Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm. Heat the oil in a non-stick frying pan. Fry the gnocchi in batches for approx. 5 mins., keep warm.
Serve
Heat the butter in the same pan. Add the tomatoes, sauté for approx. 5 mins. Add the sage and cook for approx. 5 mins. Plate up the gnocchi, season, sprinkle the cheese on top.
How-tos
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