Is gnocchi becoming a trend? Suddenly I see it everywhere. All these tasty looking pics of the potato dumplings made me curious to try to make it myself. It was easier than I thought, so don’t be put off by the different steps in the recipe. The kids called them miniature pancakes and ate a whole bunch.

Potato gnocchi with sage
1 kg potatoes
3 dl plain flour
1 tsp salt
olive oil
fresh sage

Peel the potatoes and cut them in pieces. Boil until soft and drain them. Mash with a fork.

Start adding the flour, start with half of it and gradually add the rest as you work the mash into a dough that is soft and doesn’t stick.

Divide the dough in six and shape them to long rolls, 1,5 cm wide, one at a time. Cut in 1,5 cm pieces. Roll in flour, flip onto the cut side and lightly press with a fork to make the distinctive gnocchi pattern.

Bring water to boil in a large pot. Add salt. Put 10-15 gnocchi in the boiling water. Don’t add too many at a time. As soon as the gnocchi start to float towards the surface, take them out of the pot and put the next batch in.

Once all gnocchi are ready, fry them in olive oil until golden, add sage and season with salt and pepper.