Gnocchi with sage butter

A classic Italian dish. Gnocchi with sage butter are easy and fast to make. I am using a little trick to reduce the work even more. The Gnocchi I make are made from scratch though I use potato flakes instead of fresh potatoes. This really reduces the production time and the Gnocchi taste great.

Bring water to boil for the Gnocchi.

Mix together all the dry ingredients for the Gnocchi. Then add the water and the egg slowly. Mix well with a kitchen aid or by hand. The dough should not get too humid. In case it is too sticky, add some flour.

Melt some butter in a pan and add the chopped sage. Let it fry on low heat.

Take a fist size piece of the dough and form a long roll of it. Do so on a cleaned and floured surface. The roll should be as thick as your index finger. Now cut the roll into pieces. Each piece just smaller than half an inch.

Put the Gnocchi into the boiling water. Let them simmer on low heat. Once they rise up, let them in the water for another 2 minutes. Now drain them and put them into the pan. Fry on low heat for a few minutes.

Portion on plates and sprinkle some grated cheese over them.