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1
Preheat the oven to 450.
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2
Pierce the potatoes all over with a fork and bake for 1 hour, or until tender.
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3
Let cool slightly, then halve lengthwise and scoop out the flesh.
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4
Pass the potatoes through a ricer or food mill into a large bowl.
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5
Measure out 2 cups and let cool slightly.
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6
Save any remaining potatoes for another use.
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7
In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined.
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8
Mix in the flour until a soft dough forms.
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9
Line a baking sheet with wax paper and dust it with flour.
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10
On a lightly floured surface, gently knead the dough for 1 minute, until smooth.
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11
Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet.
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12
Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.
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13
Bring a large saucepan of salted water to a boil.
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14
Add the gnocchi and cover.
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15
When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender.
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16
Using a slotted spoon, lift the gnocchi into a strainer to drain.
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17
Melt the butter in a large, deep skillet.
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18
Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes.
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19
Add the gnocchi and lemon zest and toss well.
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20
Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes.
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21
Add the Parmesan and toss to combine.
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22
Transfer the gnocchi to bowls and serve.
