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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.romagnolipatate.it.
Cooking tools:
- Food mill
- Potato masher
- Gnocchi board
- Kitchen scale
- Grater
- Pot
- Colander
- Peeler
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Slotted spoon
- Kitchen towel
- Fork
- Stove
- Plate
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Homemade Gnocchi with Browned Butter and Sage
cruciblecookware.com
Gnocchi Recipes: Brown Butter Sage Gnocchi - So Simple!
kitchen20.com
Purple Sweet Potato Gnocchi w/ Brown Butter & Sage - Ilean Almaguer
supportandfeed.org
Sweet potato gnocchi with sage and brown butter
epicuriantime.com
Delightful Potato Gnocchi with Sage Butter Sauce
cooklist.com
Potato Gnocchi with Brown Butter–Sage Sauce for Two
americastestkitchen.com
Potato gnocchi with burnt butter and sage Recipe - Better Homes & Gardens Australia
bhg.com.au
Food and Travel Magazine | Sweet potato gnocchi with buttery sage and…
foodandtravel.com