Bleuet potato gnocchi with butter and sage | Romagnoli F.lli Spa
A delicious, colourful first course, these gnocchi are made with Bleuet variety potatoes, with their fine, floury flesh, and then seasoned with butter and sage.
Ingredients
- Bleuet purple potatoes, 1kg
- Ultra-fine “00” flour, 200g
- Medium eggs, 1
- Butter, 50g
- Sage, 5 leaves
- Nutmeg, to taste
- Black pepper, to taste
- Table salt, to taste
- Grated cheese, to taste
More Like This
Homemade Gnocchi with Browned Butter and Sage – Crucible Cookware
cruciblecookware.com
Delightful Potato Gnocchi with Sage Butter Sauce
cooklist.com
Sweet potato gnocchi with sage and brown butter | epicuriantime.com
epicuriantime.com
Potato Gnocchi with Brown Butter–Sage Sauce for Two | America's Test Kitchen
americastestkitchen.com
How to Make Brown Butter Sage Gnocchi: A Cozy Favorite!
crock.recipes
Food and Travel Magazine | Sweet potato gnocchi with buttery sage and…
foodandtravel.com
Gnocchi with Brown Butter & Sage | The Gourmandise School
thegourmandiseschool.com
Potato Gnocci in Burnt Butter & Sage Sauce - Jessica Nguyen
jessicanguyen.com.au