Serves 2
Ingredients
For the gnocchi
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400 g floury potatoes
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120–150 g flour (plus extra for dusting)
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1 egg yolk
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½ tsp Aligma Spirulina Powder
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Pinch of salt
For the sauce
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40 g butter or plant-based butter
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6–8 fresh sage leaves
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Zest of ½ lemon
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Pepper and salt to taste
Optional topping
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Parmesan or nutritional yeast flakes
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Toasted pine nuts
Preparation
Prepare the potatoes
Cook the potatoes in their skins until tender. Leave to cool slightly, peel, and mash finely (preferably with a potato ricer).
Make the dough
Mix the mashed potato with the egg yolk, spirulina, salt, and flour until you have a soft, cohesive dough. Do not over-knead.
Shape the gnocchi
Divide the dough into rolls, cut into pieces, and optionally press lightly with a fork to shape.
Cook
Cook the gnocchi in plenty of salted water. Once they float to the surface (± 2 minutes), they are done.
Make the sage butter
Melt the butter in a pan, add the sage leaves, and let them sizzle gently until crispy. Add the lemon zest.
Serve
Toss the gnocchi through the sage butter. Season with pepper and salt and serve with toppings of your choice.