Gnocchi
à la piémontaise
Preparation time: 30 minutes - cooking time: 40 + 6 minutes - serves 6
Ingredients: 1 kg. potatoes, 200 g. flour, 3 egg yolks, 200 g. grated Parmesan, 80 g. butter, nutmeg, fresh sage leaves, oil.
Cook the potatoes in their jackets in salted water. Peel while hot and sieve. Season with nutmeg and add more salt if necessary. Stir the flour and the egg yolks into the puree and knead into a thick smooth dough. Before the dough becomes sticky, make rolls of about 4 cm. thick. Slice these into 2 1/2 cm. segments. Sprinkle with flour and make a cheek pattern with the back of a fork. Poach the dumplings in boiling water to which salt and a spoonful of oil has been added. Drain them and serve with a topping of grated Parmesan and sage butter. Sage butter: work finely chopped sage into the butter.