- 10 oz (275 g) floury potatoes (about 2 medium-sized potatoes)
- 3½ oz (95 g) plain flour
- 1 large egg, beaten
- salt and pepper
For the sauce:
- 8 fresh sage leaves
- 50 g (2 oz) butter
- 1 large clove garlic, crushed
- 3-4 level tablespoons grated Parmesan (or similar hard cheese)
- Place the potatoes in in salted water, bring to the boil, and cook for 30 minutes.
- Then – as soon as they are cool enough to handle – peel the skin off. (if the potatoes are still hot, it’ll be easy to do by hand.)
- Then place the potatoes in a large bowl mash them until they smooth and fluffy. Now let them cool.
- Next, add the flour to the potatoes, along with half the beaten egg, season and, using a fork, mix together.
- Once combined, the mixture lightly to a soft dough – if its too dry, add a teaspoonful or so egg. It’s important not to over work the dough, stop as soon as its combined.
- Transfer the mixture to a lightly floured surface, flour your hands and divide it into 4.
- Now roll each quarter into a sausage shape approximately ½ inch (1 cm) in diameter, then cut it, on the diagonal, into 2.5 cm (1 inch) pieces. After that, using a fork with the prongs facing upwards, press the fork down on to one side of each gnocchi and roll it, so that it leaves a row of ridges on each one; the ridges are there to absorb the sauce effectively. Now cover and chill the gnocchi again until you are ready to cook them.
- To cook the gnocchi, firstly bring a pan of lightly salted water to the boil, add drop the gnocchi into the water and cook for about 3 minutes.
- For the sauce, melt the butter with the garlic over a gentle heat until the garlic turns light brown in colour – about 1 minute. Next add the sage leaves and fry until they turn crisp – about 30 seconds – then drizzle the mixture over the gnocchi. Sprinkle half the Parmesan over and serve the rest separately.