Potato Gnocchi with Sage and Butter Sauce (Original Grandma Recipe)

After a (really, horrifically) failed and soggy attempt at making gnocchi following an internet recipe, I skyped my all-knowing Italian grandma to see if she’d share her secrets in the art of making gnocchi. The conversation went something like this:

“It’s very easy. You boil one potato. Or two. Three if they’re not too big. Or four. Once they’re done, you peel them and mash them.” (At this point she finally manages to focus her vision on the video.) “Oh my! Your hair is so long! Look at that!”

“Thank you! Now focus, Grandma.”

“Okay okay. So you mash them and add butter. Or milk. Both if you want. Then a pinch of white pepper and nutmeg and then flour. Lots of flour. Until it can’t take it anymore flour.”

“Okay… lots… of… flour… any idea how much?”

“A LOT. Half a kilo…. a kilo…. I dunno. So then let the dough rest a bit.”

“Grandma, what about eggs? No eggs?”

“Oh! yeah! Of course! When you make the mash, that’s when you put an egg in. Just one. So then you roll out the dough into little sausages, cut into squares and then roll them onto a fork for the shape. If you’re awesome like me, this will be very quick and simple. Boil some water and FINITO!”

Okay, so she didn’t say those last bits about being awesome. But the rest is all true.

Potato Gnocchi with Sage and Butter Sauce

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