Sage Gnocchi with Cheese Sauce

For the sage gnocchi with cheese sauce, pour the whipping cream into a saucepan and heat gently, do not boil.

Cut the Österkron into cubes and melt in the warm cream. Boil the potatoes until soft, peel them, press them through a potato press while they are still hot and let them cool down a bit.

Mix semolina, flour, parmesan, sage and salt and knead with the egg and the mashed potatoes to a smooth dough.

On a floured work surface, shape the potato dough into a finger-thick roll. Cut 2 cm long pieces from this roll, shape into balls and press grooves into one side with the tines of a fork.

In a large pot, bring salted water to a boil, place gnocchi and simmer for 3-4 minutes.

Remove from water with a slotted spoon, drain well and arrange on plates. Pour cheese sauce over the sage gnocchi and serve.

Preparation Tip:

Instead of sage gnocchi with cheese sauce, gnocchi go well as a side dish with other dishes with sauces.

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