Thermador PRD48NCSGU Livro De Receitas

Side diSheS, Vegetarian diSheS

and CaSSeroleS

40

gnoCCHI WITH 

sage bUTTeR

IngReDIenTs

5 medium potatoes
1 cup flour
2 eggs
salt
White pepper
nutmeg
1 tsp. oil
1 tbsp. parmesan, freshly grated

sage butter
4 tbsp. butter
12 sage leaves

 seTTIngs

   

1

1

3

3

Peel and quarter the potatoes and steam them in the perforated pan as indicated. Push the 
potatoes through the ricer while they are still hot. Mix with flour and add 
the eggs. season with salt, pepper and nutmeg and knead together into a 
malleable dough.

shape into finger-width rolls and cut into pieces 1 inch long. Make grooves in the dough 
pieces by pressing them with the back of a fork. grease the perforated pan with oil. Place 
the gnocchi close together in the baking pan and cook as indicated.

allow the butter to froth in a deep pan and toss the sage leaves in the butter. briefly toss 
the well-drained gnocchi in the sage butter and serve sprinkled with Parmesan.

Cook’s TIP:

stuffed gnocchi: Use a tablespoon to cut the gnocchi from the dough. Make a well in the 
center and fill with soft cheese with herbs. seal with dough, reshape, and steam.

serves 4