Gnocchi di Patate

Method

Boil the potatoes in their skins for 20-25 minutes until completely tender, then drain, cool slightly, and peel whilst warm. Pass the potatoes through a ricer onto a clean work surface, creating a mound of dry potato. Make a well in the centre and crack the egg into it, then sprinkle salt and nutmeg over the potatoes. Gradually incorporate the flour, working the mixture gently with your fingertips until a soft dough forms, being careful not to overwork it. Divide the dough into four portions and roll each into a rope about 1.5cm thick, then cut into 2cm pieces. Press each piece lightly with a fork to create ridges. Bring a large pot of salted water to a boil and cook the gnocchi in batches for 2-3 minutes until they float and remain at the surface for a further minute. In a large pan, melt the butter with sage leaves over gentle heat. Drain the cooked gnocchi and toss gently with the sage butter, then serve immediately topped with grated Parmigiano-Reggiano cheese.