As every Friday, Poggio Pots and Pans is back with another yummy recipe we made together. We hope you are enjoying these virtual trips that take a little bit of Italy into your kitchen, all the way across the  Atlantic ocean to the US. We also want to thank you for all the comments and support you are giving us!

This week it’s one of northern Italy’s most famous specialties. This dish is widely known (and constantly mispronounced) but few people know that gnocchi are actually easy to make. This is a homey dish for those without access to many fancy ingredients other than the humble potato. We learned how to make Potato Gnocchi with Butter and Sage from chef Marzia di Luzio during a cooking lesson with Trissy and her marvellous group of friends from Alabama!

Marzia di Luzio with our friends from Alabama

Potato Gnocchi with Butter and Sage

Ingredients for 4 people:

• 1 ¾ pounds potatoes
• 1 ½ cups flour
• 1 egg
• Salt to taste
• Nutmeg to taste
• 4 T / 2 oz. butter
• 5 to 8 sage leaves
• 2 cloves garlic
• 1 cup freshly grated Parmesan cheese

First of all, wash the unpeeled potatoes and boil in unsalted water until cooked through. Peel and mash them while still hot, add the flour a little at a time, then the salt, nutmeg and finally the egg yolk. 

Working the ingredients gently until you have a soft dough, form cylinders with a thickness of your finger and then cut into 1-inch lengths. Put them in flour to keep them from sticking to each other.

Marzia introducing the lesson

Cutting the gnocchi

Now, bring salted water to a boil.  Melt the butter in a small frying pan, add the fresh sage leaves and garlic cloves;  allow the butter to turn until golden. Gently place gnocchi into the boiling water, a few at a time. As soon as they rise to the surface, remove them from the water using a slotted spoon or strainer and dress them with the sage garlic butter.  Lastly, place them in a chafing dish and sprinkle them with plenty of grated Parmesan cheese.  

Optional: Just before serving slide under the broiler for a few minutes. And then, enjoy!

See you next week!

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