- About 6 large potatoes or 8 medium (peeled and cut in quarters).
- 500 grams all purpose flour (around 2.25 cups)
- Salt and Pepper
- A large bunch of fresh sage
- 3 Tablespoons extra virgin olive oil
Place potatoes in large pot and cover with salted water. Bring to the boil and simmer until they are soft and ready to be mashed.
Take potatoes out of water but reserve the water. You will cook the gnocchi in this water. Mash potatoes really well until they are at a smooth and silky texture. I use here an immersion hand blender with a masher attachment, but you can do it by hand so long as you get a nice creamy consistency.
Add in the flour little by little until the mixture is almost at a dough-like texture. I always test one first. To do this – boil some water in a little saucepan and with a teaspoon, take a little portion of the mixture and shape it against the side of the bowl into a gnocchi shaped oval. Drop this into the water and when it rises to the surface take it out and taste. It should be firm yet gooey. If satisfied, boil up the potato water from before and continue this method in batches until you have a great big pile of lovely gnocchi! (I find this method much easier and quicker than rolling it out and cutting it up into pieces. But if you prefer, you could do it that way as well. You will need more flour for this)
To make the sage oil – heat olive oil in a small pan and add in all the sage leaves. Try to distribute them so they are all resting in the oil. On a medium heat, let the sage fry until it darkens in colour and gets all crispy.
Plate up the gnocchi and drizzle with oil. Finish with some freshly cracked pepper and the sage leaves. Biting into these little crispy herbs is divine, trust me!