Best Basic Sage Parmesan Potato Gnocchi

Start by boiling the potatoes in salted water until they are perfectly tender, which usually takes about 20 minutes. Count more on your intuition rather than the clock, every potato is unique and its tenderness might differ. Once done, peel them while still hot, and mash them well. I find it best to use a potato ricer or food mill to avoid any lumps.

In a bowl, combine the mashed potatoes, egg, a sprinkle of nutmeg, salt, and flour. Try to add the flour gradually so as not to end up with a too-hard dough. Knead the ingredients together until they form a smooth, soft dough. This can be a delicate balance but remember, a good gnocchi dough should be soft but not sticky.

Divide the dough into four parts. Take each piece and roll it out into a long, thin snake. Cut this into small pillow-shaped pieces. Use a fork to press on each piece, this will give your gnocchi a traditional, ridged look plus it’s a great trap for the sauce later.

Now, bring a pot of water to boil. Generously salt it, then drop in your gnocchi. They'll float to the surface when they're done; this usually takes 1-2 minutes. Remember, they are delicate and can easily dissolve if cooked for too long.

As soon as they float up, gently remove them with a slotted spoon. Now turn your focus to the sage butter sauce. Melt butter in a large pan, add the sage leaves and let them crispen up in the butter. Careful here, you want them crispy, not burnt. This is where the earthy fragrance of sage will really start to pervade your kitchen.

Add your gnocchi to the pan, toss them gently in the sage butter to coat. A quick toss is all you need: they're light and prone to breaking so handle with care. Serve sprinkled with freshly grated Parmesan cheese, a final touch of black pepper, and enjoy your homemade sage gnocchi!