Ingredients
- Purple potatoes: 1 kg;
- flour: 300g;
- egg: 1
- butter
- sage
Preparation
- boiling and peeling potatoes;
- reduce them to pulp;
- mix with flour and 2 tablespoons of oil;
- leave at rest for 15 minutes;
- create strips of dough and cut them into blocks;
- drop gnocchi in hot water;
- drain when they surface on the surface;
- melt low butter and sage flame.
