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Slugs in Butter

0 | 0 Reviews
Total Time:Prep: 70 min. Cook: 5 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Normal gnocchi or slimy slugs? Serve these as an appetizer, letting guests spear each bite with a toothpick.

TEST KITCHEN APPROVED

Slugs in Butter

0 | 0 Reviews Add your review
Yield:4 servings
Prep:1 hour 10 min
Cook:5 min
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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
Text Ingredients
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Directions

  1. 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. 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. 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. 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. 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.
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