Good old gnocchi has been a long standing favourite amongst pasta-craving coeliacs. But besides being gluten-free, these little potato gems are incredibly tasty in their own right. Topped with nutmeg, oregano, olive oil and sage, the final flavour is one-of-a-kind.
1 - For the gnocchi: Leaving the potatoes whole and unpeeled, cook in a large saucepan of boiling, salted water for around 25-30 min. Drain and leave to cool a little. Once cool enough to handle, peel and mash.
2 - Place the potato mixture on a work surface and sprinkle over the salt and nutmeg. Sprinkle on the flour, add the egg, and work into a smooth dough with your hands.
3 - Take about one third of the mixture and, on a lightly floured surface, roll into a sausage shape roughly as thick as your finger.
4 - Cut 2.5 cm | 1" pieces from it and, if desired, press a pattern into each one using the tines of a fork.
5 - Divide the remaining dough in half and repeat the process for shaping the gnocchi. Cover loosely and leave to rest on the surface.
6 - To assemble: Bring a large saucepan of salted water to the boil. Working in two or three batches, cook the gnocchi for 3-4 minutes until they float to the surface. Remove to a bowl with a slotted spoon.
7 - In the meantime, melt the butter with the olive oil in a large sauté pan set over a moderate heat. Add the sage leaves and flower, sautéing for 2 minutes.
8 - Add the cooked gnocchi and toss well. Season with flaked sea salt before dividing between bowls.
9 - Garnish with a sprinkling of dried oregano and some more sage leaves on the side.
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1 hour 15 minutes
- 1 kg | 6 1/2 cups medium floury potatoes, e. g. Desiree
- 250 g | 1 3/4 cups plain flour, plus extra for dusting
- 1 tsp salt
- 1 pinch ground nutmeg
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 handful sage leaves, plus extra to serve
- 1 - 2 tbsp sage flowers, optional
- Flaked sea salt
- 1/2 tsp dried oregano
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