Entree: Holy See (Vatican City State) – Gnocchi di patate (Potato gnocchi)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 2 lb (900 g) russet potatoes, washed (about 3 medium)
- 1 1/2 cups (190 g) all-purpose flour, plus more for dusting
- 1 large egg (about 50 g), lightly beaten
- 1 tsp (5 g) fine salt, plus more for boiling
- 1/2 cup (50 g) grated Pecorino Romano or Parmigiano-Reggiano
- 3 tbsp (45 g) unsalted butter
- 8-10 fresh sage leaves
- Freshly ground black pepper
- Optional: 1 tbsp (15 ml) extra virgin olive oil

Instructions

1. Step 1 Peel the potatoes and place them whole into a large pot of cold salted water. Bring to a boil and cook until a fork slides easily through, about 20–25 minutes depending on size. Drain well.
2. Step 2 While still hot, pass the potatoes through a ricer or mash very finely onto a clean work surface. Spread the riced potato slightly to cool and let steam escape for a few minutes.
3. Step 3 Make a mound of the cooled riced potato, create a well in the center and add the beaten egg and salt. Sprinkle about half the flour over the potatoes. Using your hands, gently mix and fold in the flour, adding the remaining flour as needed to form a soft, slightly sticky dough—do not overwork.
4. Step 4 Divide the dough into 4 pieces. Roll each into a rope about 3/4 inch (2 cm) thick on a lightly floured surface. Cut into 3/4-inch (2 cm) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges.
5. Step 5 Bring a large pot of salted water to a simmer. Working in batches, drop the gnocchi into the water. When they float to the surface, cook another 30–60 seconds; remove with a slotted spoon and transfer to a warm plate.
6. Step 6 In a large skillet over medium heat, melt the butter with the sage leaves until the butter foams and the sage crisps slightly, about 1–2 minutes. Add a splash of olive oil if the butter browns too quickly.
7. Step 7 Toss the cooked gnocchi gently in the butter and sage to coat. Remove from heat, add grated Pecorino, season with freshly ground black pepper and extra salt if needed, and serve immediately garnished with a few extra sage leaves and additional cheese.