Preparation
Step: 1/11

Wash the potatoes and boil in a pan of salted water for about 30 minutes.

Step: 2/11

Drain, peel, press through a potato ricer and allow to cool.

Step: 3/11

Add the egg and flour to the potatoes. Season with salt and a pinch of nutmeg.

Step: 4/11

Mix everything quickly to a smooth dough.

Step: 5/11

Place the dough on a floured surface and shape into finger-sized rolls; cut each roll in 1.5cm wide pieces.

Step: 6/11

Gently press each piece on both sides with a fork. Cover with a tea towel and leave to stand for about 10 minutes.

Step: 7/11

Add to a pan of boiling salted water.

Step: 8/11

Cook for about 8 minutes, but no longer, stirring occasionally.

Step: 9/11

The gnocchi are done when they float to the surface of the water. Stir occasionally.

Step: 10/11

Melt the butter in a hot pan and fry the sage leaves.

Step: 11/11

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.