Potato Gnocchi with Sage Butter

Ingredients

For 4 portions

• 🥔 900g potato
• 🌾 200g flour
• 🍳 50g egg
• 🧂 6g salt
• 🌿 1g nutmeg
• 🧈 80g butter
• 🌿 3g sage
• 🧀 40g parmesan cheese
• 🌿 1g black pepper

Method

1. Heat the oven to 200°C (180°C fan). Prick floury potatoes all over and bake on a tray for 1 hour, until very soft. Baking rather than boiling keeps them dry, which means less flour and lighter gnocchi.
2. While still hot, scoop out the flesh and pass it through a potato ricer or mash until completely smooth. Spread on a tray and leave to steam for 5 minutes.
3. Tip onto a floured surface and make a well in the centre. Add most of the flour, the beaten egg, the salt and the nutmeg. Bring together with a fork, then knead very briefly into a soft dough. Add the rest of the flour only if it's sticky, and don't overwork it.
4. Divide into 4 pieces and roll each into a rope about 2 cm thick. Cut into 2 cm pieces and roll each over a fork to make ridges, if you like. Lay them on a floured tray.
5. Bring a large pan of salted water to the boil.
6. Melt the butter in a wide frying pan over a medium heat. Add the sage leaves and cook for 3 to 4 minutes, until the butter smells nutty and turns golden and the sage is crisp.
7. Cook the gnocchi in batches. They're done about 1 minute after they float to the top. Lift them straight into the butter with a slotted spoon.
8. Add a splash of the cooking water and toss for 1 minute. Serve topped with the grated Parmesan and black pepper.