METHOD

Step 1.
Clean the potatoes and steam on shelf level 3 on Steam setting 3 at 99°C for 50-60 minutes, depending on size. Let them cool completely, then peel and pass through potato ricer.

Step 2.
Form a dough with potatoes, flour, egg yolk, salt and nutmeg. Divide into five and roll each piece into thumb-thick ‘ropes’, lightly sprinkling the surface with flour so that the dough does not stick.

Step 3.
Cut ropes into 2cm pieces and place on baking tray dusted with flour. Steam the gnocchi on shelf level 2 on Steam setting 3 at 99°C for 30 minutes.

Step 4.
To prepare the sauce, snip sage leaves from stems and set aside 8 leaves for garnish, finely chopping the rest. Zest and juice the lemon.

Step 5.
Sauté chopped onion in the butter and season to taste with salt and pepper. Add white wine and let it bubble for 2 minutes, add cream and reduce to two-thirds. Add chopped sage leaves, lemon zest and lemon juice.

TO SERVE
Toss steamed gnocchi in sauce, then serve on preheated plates and garnish with sage leaves, with a little grated Parmesan to taste, plus salt and pepper

Chef’s Secret
Gnocchi works best when made from floury or starchy potatoes which are not too young – last year’s crop would be best. Ideally, cook them the day before and leave overnight in the refrigerator.

Recipe by AEG

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