by Syd Pemberton

Potato gnocchi are perfect to serve with rich stews, or make a delicious entree served with burnt butter sauce.

Potato Gnocchi

600g even sized waxy potatoes, such as desiree

150g plain flour, approximately

Cook unpeeled potatoes in simmering salted water until tender. Drain and when cool enough to handle, peel and pass through a mouli or a ricer.

Place potato on bench, season to taste, add 2/3 of the flour and mix to form a soft dough, adding more flour if necessary.

Divide dough in two, roll each piece into a sausage shape about 2 cm in diameter, and then cut into pieces 3cm long.

Cook gnocchi in batches in simmering salted water until they rise to the surface. Remove with a slotted spoon and place in an oiled dish.

Burnt Sage Butter sauce

100g unsalted butter

1 cup sage leaves

Heat the butter in a shallow frying pan over a medium heat, until golden.  Add the sages leaves, and cook until the butter foams and the leaves are crisp.  Spoon the golden brown butter over the gnocchi.