Potato Gnocchi with Burnt Butter, Garlic & Sage

INGREDIENTS

  • 1.1 Pontiac, Desiree or Dutch Cream potatoes, washed thoroughly, skin left on.
  • 6 egg yolks or 2 medium eggs + 1 yolk
  • 2 tablespoons olive oil
  • 1 heaped tablespoon flaky salt, crushed, or 2 level teaspoons of cooking salt
  • 330g plain flour plus extra flour for rolling the gnocchi
  • 125 g salted butter
  • 6 cloves garlic, squashed
  • 20 sage leaves
  • UTENSILS
  • Potato ricer, available from kitchen hardware stores

MATCHING WINE

Pizzini Sangiovese Shiraz 2018
Pizzini Sangiovese Shiraz 2018

Some batches of Sangiovese were fermented at... Learn more

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Participant Information

$35.00