This is a perfect family dish! You can make it for the entire family or you can have the entire family make it!
The shape and size of the gnocchi is not as important as the fun you have making them, so let kids and grandparents join in as well. While you eat you can see if you can spot each others style of gnocchi!
You can make and cook your gnocchis and then store them in the fridge for a day or two so you can have your gnocchi dinner prepared well in advance. Then you just have to fry them!
- Mix the mashed, boiled potatoes with the flour, cheese and eggs. Mix gently! If you mash it together it turns into plaster. You want to lightly fold it together so you’ll keep the air in there. Then you’ll get nice, light, small dumplings.
- Roll the dough into long strings, approx 1 cm thick and cut it into pieces of1 cm in length. Roll the pieces into small balls and, using a fork, press it against your thumb. This will make a small dent int the ball on one side and stripes from the fork on the other. Perfect for holding that nice brown butter later on!
- Boil your gnocchi in plenty of salted water. When they float to the surface, they’re done. Take them out of the water and cool them in ice water.
- Drain the gnocchis from the ice water and then fry them in plenty of butter, a couple of sage leaves and the garlic cloves. Don’t peel the garlic. You’ll se why in a moment.
- Season with salt and black pepper.
- Put the gnocchi in a big bowl and then squeeze the garlic cloves so the sweet, roasted garlic comes out of the peel. Put it in the frying pan together with a knob of butter, some lemon juice and the zest from the lemon. Gently brown the butter and then pour it, and the lemon zest over the gnocchi.
Serve with some nice meat or a salad and enjoy!