Ingredients for the gnocchi:
Boil the potatoes with their skins on and let them cool slightly. Peel and press through a potato press or chop with a masher. Add egg and flour and season with salt and nutmeg. Knead into a dough with your hands, roll it out to about 1 cm thick and cut into bite-sized pieces.
If you like, you can give the gnocchi the typical pattern: To do this, place a fork with the back facing upwards on the work surface. Roll the dough pieces over the back of the fork or press the gnocchi with the fork to create decorative grooves.
Heat water in a pot and add salt. The water should only be simmering slightly and not boiling. Add the gnocchi and cook for a few minutes. If they float to the surface, let them steep briefly.
Pick sage leaves from the stems. Heat butter in a pan and fry the sage leaves in it. Instead of butter you can use twice the amount of olive oil. If you like, you can also roast sliced garlic.
Remove the finished gnocchi from the pot with a slotted spoon and, while they are still slightly dripping wet, add them directly to the pan and mix with the sage butter.
Ingredients for the Parmesan foam:
Melt some butter in a saucepan. Peel the shallot, cut it into fine cubes and sauté until colorless. Deglaze with broth, white wine and vinegar. Add the bay leaf and reduce the stock by about half. Then add cream, stir and pour the broth through a sieve. Add back to the pot. Cut off the rind generously from the Parmesan, add it to the stock and let it simmer a little. Then remove the bark.
Pour the broth into a tall container. Using a hand blender, gradually incorporate the cold pieces of butter into the stock until a velvety and foamy sauce is created. Season with salt and pepper. If necessary, warm it up slightly again and foam it up before serving.
Arrange:
Place the gnocchi with sage leaves on a plate and drizzle generously with the Parmesan foam. Finally, sprinkle freshly grated Parmesan on top.
Further information
Whether baked, fried, boiled or pureed: which type of potato is suitable for what? Tips about the tuber. more
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THE! | April 26, 2024