Almond Gnocchi with Sage Butter and Pecorino Cheese
Ingredients
- 2 lbs (1 kg) all-purpose potatoes (about 6)
- 1 egg yolk
- 1 cup (250 mL) finely ground almonds (almond flour)
- 2 tsp (10 mL) salt
- 1-2/3 cups (400 mL) (approx) all-purpose flour
- Sage Butter:
- 1/3 cup (75 mL) butter
- 3 tbsp (45 mL) minced shallots
- 1/4 tsp (1 mL) black pepper
- 12 fresh sage leaves
- Chunk Pecorino cheese (approx 3 oz/90 g)
Preparation
Boil whole unpeeled potatoes until tender, about 30 minutes; drain and let cool enough to handle. Peel; put through potato ricer or food mill.
In bowl, mix potatoes, egg yolk, almonds and salt; with hands, gently mix in flour, adding more flour, if necessary, until mixture is no longer sticky. Press together to form dough; divide into quarters.
On lightly floured surface, roll each dough quarter into 1/2-inch/1 cm diameter rope; cut into 1-inch/2.5 cm pieces. (Make-ahead: Cover with plastic wrap; keep at room temperature for up to 4 hours.)
In large pot of boiling salted water, cook gnocchi until they float to top; with slotted spatula or spoon, transfer to warm shallow serving bowl and keep warm.
Sage Butter: In skillet over medium heat, melt butter. Add shallots and pepper; fry until soft but not browned, 2 to 3 minutes. Add sage leaves; fry until fragrant, about 1 minute. Scrape over gnocchi; toss to coat. Shave cheese over top to taste.
Makes 6 servings.
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