5 chestnut potatoes
3 teaspoons salt
2,5 cups generally useful flour
9 ounces spread
1 bushel of sage leaves, picked
salt and dark pepper
1) Heat broiler to 425°F.
2) Place the potatoes on a heating sheet and prepare until the purpose of a blade enters them effectively, around 45 minutes to an hour relying upon the size of the potatoes. Strip the potatoes while they are still warm and pass them through a ricer or food factory.
3) Mix in salt, eggs, and enough flour to make a mixture which holds its shape yet isn’t excessively solid. Reveal the batter into logs the width of your thumb and cut into 1-inch lengths. Roll each piece against a fork or notched board to make the customary gnocchi shape.
4) Bring an enormous pot of delicately salted water to a bubble and include the gnocchi. Cook until they ascend to the top and are not, at this point uncooked in the inside, around 3 minutes. Try not to overcook or they will self-destruct.
5) While gnocchi are cooking, soften margarine in a huge sauté container and include the wise leaves. Permit the savvy leaves to wither however don’t allow the spread to brown. At the point when the gnocchi are cooked, channel them well, hurl in the savvy margarine, and season with salt and pepper. Present with ground Parmesan cheddar.