Gnocchetti (Potato Dumplings) with Sage
VEGETARIAN
Preparation Time: 2 minutes
Cooking Time: 6 minutes
Servings: 4 people

Whole Wheat Ghocchetti (Potato Dumplings) with Sage dusted with grated Parmigiano Reggiano

Whole Wheat Gnocchetti (Potato Dumplings) with Sage dusted with grated Parmigiano Reggiano - Buon Appetito!

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  • 14 oz. (400 gr.) Whole wheat Gnocchetti (Potato Dumplings)
  • 15 - 20 fresh sage leaves
  • 1 Tbs. extra virgin olive oil (EVOO)
  • 1 tsp. butter
  • Grated Parmigiano Reggiano (optional)
  1. Melt butter in a non-stick frying pan on low heat.
  2. Add olive oil and sage being careful not to let sage brown (it must remain green).
  3. In the meantime cook gnocchetti in boiling salted water.
  4. Drain as soon as they rise to the top, about 6 minutes, and transfer to serving bowl.
  5. Pour melted butter, olive oil and sage leaves on gnocchetti, toss and serve dusting with abundant grated Parmigiano Reggiano.

Whole Wheat Ghocchetti (Potato Dumplings) with Sage: Sage leaves in hot olive oil and butter    Whole Wheat Ghocchetti (Potato Dumplings) with Sage: Plating
Click on the images above to see more, larger pictures.

  • The original Italian recipes is called Gnocchetti Burro e Salvia (Potato Dumplings with Butter and Sage), which means that there is is no EVOO, but only melted butter, however, I substitute most of the butter with EVOO, as it is much more healthful.
  • Simple, easy to prepare and super good. In fact it was so good that Brigit and I ended up eating it all in a single meal.
  • Though the whole wheat gnocchetti appeared somewhat dissolved, that is, not as compact as those made with white flour, the texture was more than fine.
  • Pair with Pignoletto Frizzante dei Colli Bolognesi, a frizzy fresh white wine from the Bologna hills, frothy red Lambrusco Grasparossa di Castelvetro, or Chianti DOP.
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