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Gnocchi with Roasted Walnut and Sage


Light, fluffy and delicate potato gnocchi with garlic, sage and walnut is a delicious combination of flavours. This dish is an Italian autumn classic.




3 jacket potatoes
1 Large sweet potato
6 eggs free range
80g Parmesan
2 tbsp plain flour (this will depend on the size of potato) 70g butter
1 garlic clove
50g walnuts
1/2 tsp sage dried or 2 sage leaves
Salt and pepper


Here’s how:


Bake your potatoes in the oven for 45 minutes to 1 hour at 170c until soft in the middle.
Remove the potatoes from the oven and cut open to release the stream, doing this is key to making light and fluffy gnocchi.

Once the potatoes are cooled, using a spoon, scoop out the inside of the potato into a bowl.
Mash the potatoes until smooth.
Heat a large pan of salted boiling water.

Turn the potatoes out onto a clean worktop, then make a well in the centre.
Add the egg yolks, seasoning and parmesan cheese and stir together.
Carefully fold in the four and stir together, this will firm up the dough to make it a bit easier to handle.

Divide the dough into 4 portions and roll into sausage shapes.
Cut the dough into 2cm portion sizes, roll each portion into small barrel shapes and sit them on a tray dusted in flour.
Place a large non stick frying pan on a medium heat with the crushed garlic and walnuts. Add the sage and stir.

Place the gnocchi into the boiling water and cook for 1 minute or until the gnocchi floats, then lift out and transfer to the butter.
Season with a little salt and pepper before serving with extra parmesan cheese.

Try serving this dish with a New Zealand sauvignon blanc


Regards by Peter Sidwell

Gnocchi with Roasted Walnut and Sage

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