For 2 people
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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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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Roasted pine nuts
Preparation
Preparing potatoes
Cook the potatoes in their skins until tender. Let cool slightly, peel them and mash finely (preferably with a potato ricer).
Making dough
Mix the mashed potatoes with the egg yolk, spirulina, salt and flour into a soft, cohesive dough. Do not knead too long.
Shaping gnocchi
Divide the dough into rolls, cut into pieces and optionally press lightly into shape with a fork.
Cooking
Cook the gnocchi in plenty of salted water. Once they float to the surface (± 2 minutes), they are done.
Making sage butter
Melt the butter in a pan, add the sage leaves and let them gently sizzle until crispy. Add lemon zest.
Serving
Mix the gnocchi through the sage butter. Season with pepper and salt and serve with toppings of your choice.