Vitelotte Gnocchi with Butter & Sage

Potato Recipe

Vitelotte Gnocchi with Butter & Sage

A Vitelotte Gnocchi with Butter & Sage recipe from The Potato Shop at Morghew Park Estate, using our own Kent-grown produce.

2Serves
30 minutesPrep
3 minutesCook

A Vitelotte Gnocchi with Butter & Sage recipe from The Potato Shop at Morghew Park Estate, using our own Kent-grown produce.

Method

  1. Boil the Vitelotte until cooked.
  2. Mash the potatoes using a ricer onto a floured board.
  3. Add the flour & egg, mix with your hands.
  4. Knead until you have a compact pasta dough.
  5. Separate the dough into smaller pieces & roll into a long cylindrical shape. Slice into 1 inch pieces.
  6. Mark each piece with a fork.
  7. Place on a floured board & sprinkle with flour again.
  8. Boil some water. When it boils, add salt & put the gnocchi carefully into the boiling water.
  9. Cook, until they float & remove them with a slotted spoon.
  10. Melt the butter over a low flame, add the chopped sage leaves. Cook for about 3 minutes.
  11. Put the gnocchi in separate past bowls & pour the butter & sage mixture over them.
  12. Sprinkle with grated Parmigiano & garnish with sage leaves.
  13. Serve hot.
  14. Photo courtesy of Letizia Frashini at www.scatoleti.co.uk

Made with

Vitelotte

VitelotteBlue flesh

Vitelotte

2 options from £4.50