Burnt Butter, Garlic & Sage Gnocchi

Place the potatoes in a pan and add 1 cup of water or enough water to come half way up the potatoes. With the lid on, bring to the boil then immediately turn to simmer. Cook the potatoes until a sharp knife can easily be inserted into the potato, this will take 20-30 minutes depending on the size of the potatoes.

Drain the potatoes, if you are not using them immediately, cover the potatoes with a tea-towel, this will absorb the steam and keep the potatoes nice and dry. Peel the potatoes while still warm, then pass them through a potato ricer into a large bowl.

With a wooden spoon, gently but thoroughly mix the parmesan, salt and egg into the potato. Fold all of the flour into the mixture with the spoon, then complete the folding by hand, the technique is folding the mixture with an upward motion, not pressing down. (Rough handling will push the air out and make the gnocchi tough). As soon as the flour is totally incorporated and the mixture comes to a ball, stop folding.

Lightly flour your bench just in front of you, pick up a hand full of the gnocchi dough and shape it into a small log with your fingers. Place this log onto the bench and firmly roll it by hand to the shape of a thin sausage. Then with a sharp, flat bladed knife cut pieces off, the size of a small stone - approximately 1-1/2cm, flicking through the flour as you cut. Place the gnocchi onto a lightly floured tray and continue until mixture is finished.

Don’t pile the gnocchi on the tray, as they will stick together, so give the gnocchi a little space.

Heat a stockpot of lightly salted water to boiling and add the equivalent to about 2 cups of the gnocchi. They will sink to the bottom of the pan. When they rise to the surface, cook for a further 1/2 minute then with a slotted spoon (or spider), remove the gnocchi and place in a serving bowl.