This gnocchi with butter and sage recipe is delightful.
Put the cut prepared potatoes into a small saucepan, add 1/4 cup water. Cover the pot with a lid, bring to a boil, then turn down and simmer until potatoes are tender when a fork is inserted (About 10 minutes).
Drain potatoes, and use the back of a spoon to press out as much liquid as possible. The dryer the mixture the better.
Mash potatoes with a potato masher. Cool 5 minutes.
Pour 1 cup of flour into a measuring cup and level it off.
Add 3/4 cup of the flour to the mashed potatoes, along with the hazelnut meal, salt, and egg.
Mix together well.
Knead the dough for about 2 minutes until smooth.
Add remaining flour, ONLY 1 tablespoon at a time, to prevent dough from sticking to hands.
Divide the dough into 4 equal portions.
Shape each portion of dough into a 12-inch-long rope. Cut each rope into 20 pieces and work to roll each piece into an oval shaped ball.
Just work with one batch of dough at at time and cover the remaining ropes with a damp cloth so they don't dry out.
To get the little ridges , use a lightly floured fork and indent one side lightly.
Make a little indent on the opposite side.
Place each gnocchi on a lightly floured baking sheet as you are working. The flour will keep them from sticking to the surface.
Use a pot large enough to hold a gallon of water and bring it to the boil.
Use a small saucepan over medium heat to melt the butter.
Add the minced garlic clove to the melted butter and cook for one minute.
Add the broth and bring to a boil. Stir in the fresh sage, salt and pepper. Remove from heat.
Put half of the gnocchi to the boiling water and cook until done, the gnocchi will rise to the surface. This only takes a few minutes.
Remove the cooked gnocchi with a slotted spoon and place in a colander to drain.
Repeat the procedure with remaining uncooked gnocchi. Serve drizzled with warm glaze.
Prepare enough glaze for as many portions of Gnocchi
you serve and sprinkle parmesan cheese on each portion as well.
Season to taste.