Gnocchi Alla Piemontese – Sage/Parmesan

1. cook the potatoes as boiled, peeled potatoes in salted water fork-tender on the stove, peel.

Press the hot potatoes through a potato press, knead with eggs, two teaspoons of salt, nutmeg, oil and flour to a dough. Arrange thumb-thick rolls, cut them into 3 cm long pieces.

Press a bulge in the middle.

3.Sauté the gnocchi in portions in enough boiling salted water until they float to the surface. Allow to cook for another 5 minutes, then transfer to warmed plates. 4.

4.Meanwhile, heat butter, briefly brown sage leaves, pour over gnocchi and sprinkle cheese.

Serve: Salad with salad dressing Drink: dry white wine from Piedmont, such as an Arneis Roero.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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