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1
Shallow ovenproof serving dish measuring about 25.5 x 18cm.
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2
Place the potatoes with their skins on in a suitably sized saucepan almost cover with boiling water add some salt then put a lid on and simmer for 20 to 25 minutes until tender. Then drain well and holding them in your hand with a tea cloth quickly pare off the skins using a potato peeler.
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3
Place the potatoes in a large bowl and using an electric hand whisk on a slow speed start to break the potatoes up then increase the speed and gradually whisk until smooth and fluffy.
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4
Now let them cool.
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5
Add the sifted flour to the potatoes along with half the beaten egg season lightly and using a fork bring the mixture together.
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6
Using your hands knead the mixture lightly to a soft dough you may need to add a teaspoonful or so more of the egg if it is a little dry.
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7
Transfer the mixture to a lightly floured surface flour your hands and divide it into quarters.
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8
Roll each quarter into a sausage shape approximately 10mm in diameter then cut it on the diagonal into 2.5mm pieces placing them on a tray or plate as they are cut.
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9
Cover with clingfilm and chill for at least 30 minutes but longer wont matter.
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10
After that using a fork with the prongs facing upwards press the fork down on to one side of each gnocchi so that it leaves a row of ridges on each one; at the same time ease them into crescent shapes.
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11
The ridges are there to absorb the sauce effectively.
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12
Cover and chill the gnocchi again until you are ready to cook them.
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13
To cook the gnocchi firstly bring a large shallow pan of approximately 3.5 litres of water to a simmer and put the serving dish in a low oven to warm through.
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14
Drop the gnocchi into the water and cook for about 3 minutes; they will start to float to the surface after about 2 minutes but they need 3 altogether.
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15
When they are ready remove the gnocchi with a draining spoon and transfer them to the warm serving dish.
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16
To serve melt the butter with the garlic over a gentle heat until the garlic turns nut brown in colour about 1 minute.
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17
Add the sage leaves and allow the butter to froth while the sage leaves turn crisp about 30 seconds then spoon the butter mixture over the warm gnocchi.
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18
Sprinkle half the Parmesan over and serve the rest separately.
