Potato Gnocchi

Ingredients

• 1 kg floury potatoes
• 200 g plain flour
• 1 pieces egg yolk
• 1 tsp fine salt
• 0.25 tsp nutmeg, grated
• 80 g butter
• 12 pieces sage leaves
• 60 g Parmesan, grated

Steps

1. 1
   Bake the potatoes whole in their skins at 200C for about an hour. Boiling waterlogs them and forces you to add more flour.
2. 2
   Halve them while hot and scoop the flesh straight into a ricer, letting it fall in a light heap onto the work surface. Let the steam escape for 5 minutes.
3. 3
   Scatter over the salt, nutmeg and most of the flour, add the yolk, and bring it together with a scraper — cut and fold, do not knead.
4. 4
   Stop as soon as it holds. The dough should feel soft and slightly tacky.
5. 5
   Roll into ropes 2 cm thick, cut into pillows, and roll each down the back of a fork if you want ridges.
6. 6
   Cook in batches in gently boiling salted water. They are done 20-30 seconds after they float.
7. 7
   Melt the butter with the sage until it smells nutty, toss the drained gnocchi through it, and finish with Parmesan.