Gnocchi

Boil the potatoes in salted water until tender.

Drain the potatoes, peel them and mash until smooth. Let cool slightly.

Add the flour, egg and salt to the potato purée. Gently mix until a soft dough forms, avoiding overworking it.

Divide the dough into portions and roll into logs. Cut the logs into pieces and lightly roll them over the tines of a fork to create the classic ridges.

Bring a pot of salted water to the boil and cook the gnocchi until they float to the surface.

In a pan, melt the butter and add fresh sage leaves.

Drain the gnocchi and sauté them in the pan with the butter and sage.

Serve the gnocchi hot with a sprinkle of grated Parmesan cheese.