Name: Slugs in Butter
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: 1 pound russet potatoes, peeled and quartered -; 2/3 cup all-purpose flour -; 1 large egg -; 1/2 teaspoon salt -; Dash ground nutmeg -; 2 tablespoons butter -; 2 garlic cloves, thinly sliced -; 4 fresh sage leaves, thinly sliced -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Slugs in Butter

1. 1 pound russet potatoes, peeled and quartered -

2. 2/3 cup all-purpose flour -

3. 1 large egg -

4. 1/2 teaspoon salt -

5. Dash ground nutmeg -

6. 2 tablespoons butter -

7. 2 garlic cloves, thinly sliced -

8. 4 fresh sage leaves, thinly sliced -

How to cook deliciously - Slugs in Butter

1. Stage

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

2. Stage

Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.

3. Stage

Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.

4. Stage

Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.

5. Stage

In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.