2 Cups All-Purpose Flour
1 TBS of Water, if needed
Peel the potatoes and cut into even cubes. Bring a large pot of salted water to a boil. Cook the potatoes until tender but still a bit firm. Drain and push them through a ricer.
Combine 1 cup of mashed potato, the flour and egg in a large bowl. Knead until a dough forms and a ball is made. Use 1 TBS of water if needed to help the dough come together. Roll out portions of the dough into a long “snake” type shape. Using a knife cut the “snake” roll into even half inch pieces.
Bring a large pot of boiling salted water to a boil and drop the gnocchi in and cook for 3 to 5 minutes or until the gnocchi have risen to the top. Drain and serve.
4 Whole Quail, Butterflied
4 Cups Chicken Broth
Salt and Pepper
In a sauté pan add the quail and top with the chicken broth. Simmer on low heat for about 20-25 minutes. Once the quail is done, remove the quail from the broth, let cool a bit then shred the meat by handling.
To create the dish:
½ Cup Butter, unsalted
8 Fresh Sage Leaves
1 cup of Peas, frozen
1 Cup Parmesan Cheese, grated
In a large fry pan over medium-high heat brown the butter and sage leaves. Cook till the butter is slightly caramel in color and highly fragrant. Add the peas and cook for about 1 to 2 minutes. Add the gnocchi to the pan and sauté them in the browned butter sauce. Add the shredded quail meat and mix altogether. Transfer the gnocchi to serving plate and top with Parmesan cheese.