Instructions:


 

1. Wash the potatoes and dip them in a pot with cold water. Boil for about an hour until they are soft by piercing them with a fork. Drain, remove the skin and mash it immediately with a potato ricer. Then place the potatoes in a large bowl.

2. On a wood cutting board put half of the sifted flour, then add the potatoes. Make a hole in the center of the potatoes and add the egg and salt. Start mixing the egg with the potatoes and then add the remaining flour on top, Knead quickly and briefly just using the scraper (not your hands!), otherwise the dough will become sticky. Give the dough the shape of a ball and dust it with flour.

3. Sprinkle the work surface with the flour. Cut a piece of dough (try not to cut slices but corners). Using your hands, roll the piece of dough very gently until you get the thickness of your hand's thumb. Then with a cutter cut into pieces of about 1/2 inch in size (the scraper goes up and your finger pull the gnocchi down), separate the gnocchi and sprinkle them with flour, then make them jump with the scraper until flour will be all around the pasta.

4. Repeat the process until the dough is used up. Arrange the gnocchi in a large tray. Boil water in a large pot and when the water boils, add two generous handfuls of salt. Dip the gnocchi in the water and do not mix, just move the water, making waves with a colander.

5. When they scoop up (this will take about 1 1/2 minutes) they are ready. With a slotted spoon, move the cooked gnocchi to a pan with the sauce.

6. For the sauce, melt 80 grams of unsalted butter in a large pan. Add pepper and fresh sage cut in strips. 

7. Sauté them in the pan then add plenty of Parmesan cheese, and a dash of cooking water. Continue sauteing the gnocchi until you get a creamy sauce.

8. Enjoy!