Gnocchi with Butter and Sage

Method

Step one

In a bowl, place the Smash Instant Mashed Potato and pour over boiling water. Mix well, then leave to stand for three minutes. Stir again then leave to cool.

Step two

Add the flour and the egg to the Smash. Mix with your hands until the flour is moistened and the dough starts to come together. Gather the dough and press it into a ball. Transfer it to the floured surface.

Step three

Knead gently, until the flour is fully incorporated and the dough is soft and smooth. It should feel delicate.

Step four

Sprinkle flour onto two large baking sheets.

Step five

With the palms of both hands, roll a piece of dough on the floured surface into a strip of about 2cm in diameter.

Step six

With a sharp knife, slice the strip crosswise every 1cm, then roll each slice into a ball. Then, with a fork, press down on each ball to score the top. Arrange the gnocchi in a single layer on the baking sheets, making sure they don’t touch. Repeat until you run out of dough.

Step seven

Melt the butter and fry the sage leaves gently.

Step eight

Meanwhile cook the gnocchi in batches (so as not to overload the pan) in boiling salt water. Boil them for 1 minute, or until they float, then strain.

Step nine

Add the strained gnocchi to the sage butter. Season with salt and pepper and sprinkle with fresh Parmesan cheese.