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Roast Potato Gnocchi with Sage Butter

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Recipe by Joe Boiling
Serves
Oven temp. 375 ℃
Ingredients
  • For the gnocchi -
  • 500g Roast Potatoes, roughly chopped
  • 125g 00 Pasta Flour
  • 50g Parmesan, grated
  • 1 Egg
  • 3-4 Tbsp Olive Oil
  • For the Sage butter -
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Chopped Sage, plus 7 whole leaves
  • 1 Tsp Lemon Juice
  • 1 Tsp Lemon Zest
  • This is a great Winter dish and an excellent way to use up those spare roast potatoes (if you didn’t eat them all!). If you are making your Gnocchi to be used later on, just stop after step 3, pop it in an air tight container drizzled with a little olive oil and it will last for up to 2 days.

    To make the Gnocchi, chuck your roughly chopped roast potatoes into a bowl and crush slightly with your hands. Add in the flour, parmesan, egg and olive oil, season with black pepper and work into a dough.

    Split the dough into four and roll into four tight sausages. Once rolled, put the dough onto baking paper and refrigerate for 2 hours.

    Next, bring a pan of salted water with a splash of olive oil to the boil, cut the gnocchi into 2-3cm segments and drop them gently into the water. Cook until the gnocchi begin to float, then transfer to a bowl of ice water. Drain the gnocchi and dry on a paper towel.
    You are now ready to cook your Gnocchi in the Roccbox!

    Melt half the butter with the olive oil in a pan until the butter begins to foam. Season with salt and pepper, and carefully add the Gnocchi.

    After about 2-4 minutes, the Gnocchi should be beginning to colour. Baste with the foamy butter and toss the Gnocchi around before returning it to the Roccbox for another couple of minutes.

    Once you have a good colouring all over, add the chopped sage and remaining butter, still tossing and cook for another couple of minutes.

    To serve, add the lemon juice, zest and whole sage leaves and give one final baste to ensure everything is nicely coated in the sage and lemon butter.

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