Potato Gnocchi with burnt butter and sage
Well today marks the 10 year anniversary of the day my beautiful Nonna left this world.My Nonna Maria was an amazing woman. She left her hometown of Lorenzago with 2 small children in tow to start a new life in Australia with my Nonno. They settled in Australia in the early 1950's and went on to have another child (3 beautiful daughters in total).I can't imagine how hard it would be to leave your family behind and set up your life over on the other side of the world and raise 3 small children with no family support. But she and Nonno did it and I am forever grateful.We are a very close family and we have our grandparents to thank for teaching us the strong bond of being a family.Of course as most people know, with Italian's family and food are intertwined. All through our childhood we did spend many special times at Nonna and Nonno's house where Nonna would cook the most amazing and delicious meals. She would spend all day cooking so that we could enjoy a beautiful meal together.
One of my favourite meals that Nonna cooked was gnocchi and over the years as I grew up I would go to Nonna's for a "gnocchi making day". It was so much fun chatting and cooking all day.I am proud to say that the tradition of gnocchi making day has continued after Nonna's death and my children love it.So today I am honouring my Nonna by sharing with you her recipe for making Gnocchi with burnt butter and sage. Hopefully this will inspire you to start a tradition of a family cooking day, that you too could pass down through the generations.Serves 12Supplies:
- potato masher (one with a leaver that pushes the potato through)
- 2 big wooden chopping boards or marble bench top (lightly floured)
- blunt knife
- slotted spoon
- 6 kg potatoes skin on
- 3 kg plain flour
- 4 eggs
- 250 g butter
- 1 bunch of sage (just use the leaves approx 36 leaves)
- 250 g Parmesan cheese (grated)
- Put potatoes in a big pot and boil them until they are very soft when a fork is inserted.
- Drain boiled potatoes and peel the skin off (try not to burn your hands).
- Push the potatoes through the potato masher and make a mound in the centre of both of your boards. (divide mixture as even;y as possible)
- Make a well in the centre of both of the mounds, crack 2 eggs for each mound and place them in the well.
- Add 1 kg of flour to each well and start mixing together with your hands. This is very messy but loads of fun.
- As the mixture is binding together add more flour until the mixture is not sticky anymore. Make sure not to make it too dry.
- Once the dough is ready, cut off a piece approximately the size of your fist and roll it into a sausage shape.
- Cut pieces of the dough approximately 2 cm long and place onto a lightly floured plate.
- Continue doing this until all of the dough has been cut into gnocchi.
- Boil water in a big pot and add 2 plates full of gnocchi at a time
- Once the gnocchi have floated to the surface remove them with a slotted spoon and place into bowls.
- Sprinkle grated Parmesan onto the gnocchi and drizzle over the burnt butter and sage
Burnt butter and sage:
- Add the butter and sage to a non stick pan and cook on low heat until the butter starts to brown and the sage leaves crisp up.
- Drizzle over the gnocchi