Classic Potato Gnocchi with Sage, Butter and Zucchini flowers
Pillowy soft potato gnocchi served with the classic sauce of butter, sage leaves and grated Parmigiano cheese. Add some zucchini flowers for a wow effect.
Boil the potatoes until they become really soft (about 20-30 minutes, depending on the size).
Drain, peel and mash the potatoes evenly, then add the flour when they are still warm (overwise they'll become sticky). Mix well until you get a nice soft non-sticky dough.
When you have an even dough similar in consistency to the bread dough, cut it in smaller parts and roll them with your palms to get a long roll thick about 2 cm of diameter (1 in.). Keep the surface and the dough smooth with flour to prevent stickiness.
Now with a dough-cutter cut the gnocchi about 2-3 cm long. (You can then roll them on a fork to get the typical gnocchi lines). Let them rest separated.
In a large pot bring to boil salted water and toss the gnocchi one by one so they won't stick. It will take 1-2 minutes to cook.
Meanwhile melt the butter in a large pan with the sage leaves.
As soon as the gnocchi float to the surface, it means they are ready to go! Take them out with a skimmer and toss them in the pan with the melted butter.
Add the zucchini flowers, tos and serve with grated Parmigiano cheese.