Gnocchi di malga

Method

Boil whole unpeeled potatoes until tender, then peel whilst warm and pass through a ricer onto a clean work surface. Create a well in the centre and add flour, eggs and salt, then gently incorporate ingredients until a soft dough forms, being careful not to overwork it. Shape the dough into balls roughly the size of walnuts, pressing your thumb through the centre to create a small indent. Bring a large pot of salted water to a rolling boil and cook gnocchi in batches until they float, then continue for a further 2-3 minutes. Meanwhile, melt butter with sage leaves in a separate pan. Drain gnocchi and toss gently with the sage butter, then divide between serving dishes and finish with grated malga cheese and freshly ground black pepper.