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Red Emmalie Gnocchi Brown Butter Sage Seasonal Vegetables By Keith Boyle

Red Emmalie Gnocchi Brown Butter, Sage, Seasonal Vegetables by Keith Boyle

Red Emmalie Gnocchi Brown Butter, Sage, Seasonal Vegetables by Keith Boyle

Gnocchi with brown butter, sage and seasonal vegetables. 

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Ingredients

  • 500g Red Emmalie potatoes, cut into even-sized pieces

  • 1 large egg beaten

  • 125g plain flour, plus plenty of extra for shaping

  • Splash of olive oil

  • Knob of butter for frying

  • Course

    Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

  1. Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
     
  2. Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
     
  3. When ready to serve, heat the butter in a frying pan, add the sage, then fry the gnocchi in a few batches until crisp and golden. Keep warm, add the pre cooked seasonal veg to the pan, add back in the gnocchi and served sprinkled with some cracked black pepper, olive oil and parmesan cheese.

Method

  1. Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
     
  2. Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
     
  3. When ready to serve, heat the butter in a frying pan, add the sage, then fry the gnocchi in a few batches until crisp and golden. Keep warm, add the pre cooked seasonal veg to the pan, add back in the gnocchi and served sprinkled with some cracked black pepper, olive oil and parmesan cheese.

Used in this Recipe

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Irish New Season Potatoes 1kg

    Irish New Season Potatoes 1kg

    €3.25

  • Doves Farm Plain White Gluten Free Flour 1kg

    Doves Farm Plain White Gluten Free Flour 1kg

    €2.65

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.99

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.95

  • Odlums Cream Plain Flour 2kg

    Odlums Cream Plain Flour 2kg

    €3.15

  • Bena’s Queens Potatoes 2kg

    Bena’s Queens Potatoes 2kg

    €2.95

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