Gnocchi with sage butter

Method

Boil the potatoes in salted water until tender, then drain and mash until smooth whilst warm. Add the flour, egg, salt and pepper, mixing gently until a soft dough forms. On a floured surface, roll the dough into long ropes about the thickness of your thumb, then cut into 2cm pieces. Press each piece with a fork to create ridges. Bring a large pan of salted water to the boil and cook the gnocchi in batches for 2-3 minutes until they float and then for another minute. Meanwhile, melt the butter in a pan with the sage leaves. Drain the gnocchi and toss with the sage butter, then serve scattered with grated parmesan.