Yesterday
I posted the Garden salad with chili oil dressing
and I promised to tell you how the story continued. I served the fresh salad with some homemade fried new potato gnocchi and sage
butter, and it really made a delightful Saturday dinner.
800g new potatoes
3-4dl wheat flour
100g butter
Sage leaves
Olive oil
Vegetarian pasta
cheese
Peel and boil the
new potatoes for the gnocchi. Once they are soft press them through a
potato ricer. Add the flour and mix, then let it cool down. Once the
dough is cold, check the texture and add more flour if needed. Then
roll small gnocchi of the dough and set them aside. Don't worry about
any irregularities, that makes them even more charming. Just make
sure that the texture is bouncy and not too soft or too floury. Bring
water to boil and when you have shaped all the gnocchi, heavily boil
them for a couple of minutes. They'll float on the surface once
they're done.
Start preparing
the sage butter as well when the gnocchi is boiling. Heat the butter
in a pan and add the sage leaves in there. Fry at low to moderate
heat for about 10 minutes until the sage has infused the butter, the
butter has slightly browned and the sage leaves have become crispy.
Stir quite often to make sure that the butter doesn't burn.
I haven't fried my
gnocchi before but now I decided to try it and it was indeed a lovely
addition. Fry the boiled gnocchi in some olive oil for a while so
that some parts of them become golden brown. I kept the pan quite hot
and constantly kept stirring them. Mix them with the sage butter,
sprinkle vegetarian pasta cheese on them and serve. Make the garden
salad to accompany if you like and serve with a nice white wine.
Your VegHog
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