1/2 kg of potato
3 1/2 spoons (of soup) of butter
2 eggs
2 yolks
1 1/4 cup of all-purpose flour
1/4 cup of grated Parmesan cheese
Salt, pepper, and nutmeg to taste
1/2 cup of all-purpose flour for dusting
Sauce:
1/2 cup of butter
1/4 cup of sage
1/2 kg of potato
3 1/2 spoons (of soup) of butter
2 eggs
2 yolks
1 1/4 cup of all-purpose flour
1/4 cup of grated Parmesan cheese
Salt, pepper, and nutmeg to taste
1/2 cup of all-purpose flour for dusting
Sauce:
1/2 cup of butter
1/4 cup of sage
Wash the potatoes and cook with skins on
Drain well and peel
Pass through a ricer into a bowl
Add the butter, broken into small pieces
Add the eggs, stirring well
Add the yolks without stopping to stir
Add the flour and mix
Finally add the grated Parmesan cheese, salt, pepper, and nutmeg to taste
Shape the dough into balls on a lightly floured surface and cut into small pieces, about the size of a small walnut
If desired, pass the gnocchi through the inner part of a grater to create a nice design
Cook in boiling water for 4-6 minutes
Serve after 6 minutes
To serve: melt butter with sage and pour over the gnocchi.
