Preparation
Wash the potatoes and boil in a pan of salted water for about 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_1_M.jpg)
Drain, peel, press through a potato ricer and allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_2_M.jpg)
Add the egg and flour to the potatoes. Season with salt and a pinch of nutmeg.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_3_M.jpg)
Mix everything quickly to a smooth dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_4_M.jpg)
Place the dough on a floured surface and shape into finger-sized rolls; cut each roll in 1.5cm wide pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_5_M.jpg)
Gently press each piece on both sides with a fork. Cover with a tea towel and leave to stand for about 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_6_M.jpg)
Add to a pan of boiling salted water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_7_M.jpg)
Cook for about 8 minutes, but no longer, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_8_M.jpg)
The gnocchi are done when they float to the surface of the water. Stir occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_9_M.jpg)
Melt the butter in a hot pan and fry the sage leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_10_M.jpg)
Remove the gnocchi from the pan with a slotted spoon, pour into the hot butter and simmer briefly. Season with salt and pepper and sprinkle with Parmesan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000102/000102_step_11_M.jpg)