Run by Katrina Pizzini, the A tavola! Cooking School is a King Valley institutio­n. Here, she shares one of her favourite recipes.

600g pontiac, désirée or Dutch cream potatoes, washed thoroughly, skin on

2 heaped tbsp grated parmesan

2 small eggs

2 level tsp flaky salt, crushed

1 cup plain flour, plus ½ cup extra


80g butter

2 cloves garlic, skin on, smashed

10 fresh sage leaves 100g Grana Padano parmesan cheese

Place the potatoes in a pan and add 1 cup of water, or enough to come halfway up the potatoes. With the lid on, bring to the boil then immediatel­y turn to simmer. Cook potatoes until a sharp knife can easily be inserted into the potato; this will take 20-30 minutes. Drain and, if not using immediatel­y, cover with a tea towel.

Peel potatoes while still warm, then pass through a potato ricer or sieve into a large bowl. With a wooden spoon, gently but thoroughly mix the parmesan, egg and salt into the potato. Fold the flour into the mixture with the spoon, then complete the folding by hand, using an upward motion. As soon as the flour is incorporat­ed and mixture comes to a ball, stop folding.

Lightly flour your bench, pick up a handful of gnocchi dough and shape it into a small log with your fingers. Place this log onto the bench and firmly roll it by hand to the shape of a thin sausage. With a sharp, flat-bladed knife, cut pieces off (approx 1½ cm) and place, spaced apart onto a lightly floured tray.

Boil a stockpot of lightly salted water and add about 2 cups of the gnocchi. They will sink to the bottom. When they rise to the surface, cook for a further minute then remove with a slotted spoon and place in a serving bowl. Continue until all gnocchi are cooked.

For the sauce, place a heavy-based pan on low heat for a few minutes. Melt the butter and add the garlic. Cook the garlic on gentle heat for about 10 minutes. Turn the heat to medium and add the sage. Cook until crisp, being careful to not burn the butter. Pour over the cooked gnocchi and stir gently. Serve with a sprinkle of good parmesan cheese.

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