Ingredients
500g Vitelotte potatoes
100g pasta flour (plus extra for sprinkling)
1 egg
Salt
40g butter
Sage
Parmigiano Reggiano, grated
Method
Boil the Vitelotte until cooked.
Mash the potatoes using a ricer onto a floured board.
Add the flour & egg, mix with your hands.
Knead until you have a compact pasta dough.
Separate the dough into smaller pieces & roll into a long cylindrical shape. Slice into 1 inch pieces.
Mark each piece with a fork.
Place on a floured board & sprinkle with flour again.
Boil some water. When it boils, add salt & put the gnocchi carefully into the boiling water.
Cook, until they float & remove them with a slotted spoon.
Melt the butter over a low flame, add the chopped sage leaves. Cook for about 3 minutes.
Put the gnocchi in separate past bowls & pour the butter & sage mixture over them.
Sprinkle with grated Parmigiano & garnish with sage leaves.
Serve hot.
Photo courtesy of Letizia Frashini at www.scatoleti.co.uk