Creamy Potato Gnocchi

Directions

1. Gnocchi from scratch: Take the peeled, cooked, and cooled potatoes. Press them through a potato masher, or mash them well with a fork so that no lumps remain.

   

2. In a large bowl add the mashed potato, salt, olive oil, and flour, and using clean hands mix the ingredients and then gently knead it into a ball.

   

3. If the mixture is sticky, add flour until it no longer sticks to your hand. Then gently knead it into a cohesive ball.

   

4. Take a small piece of dough and squeeze it in your fist to make a compact and roughly-shaped ball, then roll it between your palms to make it round. If the mixture is still sticky, add flour.

   

5. For traditional gnocchi, place a fork sitting face down on the counter. Take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork. Repeat with the remaining pieces of dough.

6. To cook the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top.

   

7. Sauce: Add the butter to a skillet over medium heat. Add the garlic, sage to the pan, and let it cook for a minute or so, stirring often.


8. Add the white wine, cream, and macadamia butter to the skillet. Stir it well.

9. Add the cooked gnocchi to the sauce and cook for 3-5 minutes, stirring occassionally.

   

10. Take the pan off the heat and stir in the parmesan, chopped macadamias. Season with salt and pepper to taste.