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Slugs in Butter

 Slugs in Butter
4 ServingsPrep: 70 min. Cook: 5 min.


  • 1 pound russet potatoes, peeled and quartered
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 2 garlic cloves, thinly sliced
  • 4 fresh sage leaves, thinly sliced


  • 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.
  • 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.
  • 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.
  • 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

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Slugs in Butter (continued)

Directions (continued)

  • a strainer and keep warm.
  • 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.
  • Yield: 4 servings.