Gnocchi with browned sage butter and parmesan cheese

Gnocchi dough

Serves 8 1.2 kilos potatoes (with skins) 2 cups flour 2 eggs, beaten Salt

In a large saucepan, bring potatoes to the boil in salted water, reduce to a quick simmer and cook until potatoes are tender when pierced with a knife, this should take about 30-40 minutes.

Lightly dust a sheet of foil on a baking sheet with flour and set aside. Drain potatoes and peel while still hot with a sharp knife, use a tea towel to hold the potatoes so you don't burn your hands.

Pass the potato though a ricer or gently grate in to a bowl and let cool. Sprinkle po- tatoes with flour and two teaspoons salt, then top with egg.

With your hand, work flour and egg into a dough texture. Knead dough until smooth but not elastic, dusting with flour so it doesn't stick to your hands. Do not overwork the dough, kneading for no longer than three minutes.

Divide the dough into six portions. Roll each portion into a rope about 1/2 inch thick and 20 inches long. Cut each rope into 1/2-inch pieces. Gently roll each dough piece against the back of a fork to make ridges, then arrange in a single layer on prepared foil sheets.

Bring a large pot of salted water to a boil. Add a few handfuls gnocchi and cook until they float to the top, roughly about two minutes.

For the brown

sage butter

Place butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, stirring often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep brown colour.

It's very important you don't overdo the butter to a burnt texture and smell. Season to taste with salt and pepper. Add the gnocchi to a frying pan and toss to coat in the sage butter. To serve grate Parmesan cheese and serve immediately.