900g desiree potatoes, peeled, cut into even chunks
200g plain flour, plus extra 100g if needed
Cooking oil spray, to grease
250g salted butter, chopped
30 sage leaves
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
1 large handful walnuts, toasted, seasoned with salt
Shaved parmesan, to serve
Put potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 20 minutes or until just falling apart. Drain and return to same saucepan, off the heat, to steam dry and cool slightly.
Push potatoes through a ricer, or mouli with large holes, onto a clean benchtop. Sift over flour and, using a pastry chopper or your hand, chop and mix the flour into potatoes to combine (it's a little like making playdough). Add extra flour if needed. Bring dough together with your hands, kneading for 5-6 turns, being careful not to overwork it. Shape into a 30cm-long log and cover with a clean tea-towel.
Lightly flour a large oven tray. Cut 3-4cm wide slice off the log. Lightly flour a clean benchtop and, using your hands, roll slice into a log 1.5-2cm diameter. Cut log into 2cm pieces and place on prepared tray. Repeat with remaining dough.
Lightly grease a large baking dish with oil. Bring a large saucepan of salted water to the boil over high heat. Working in batches, gently drop gnocchi into boiling water. Do not stir. Leave them to rise to the surface and after 20-30 seconds on top of the water, carefully remove with a slotted spoon and place in prepared dish. Repeat with remaining gnocchi.
Put half the butter in a large frying pan over high heat. Melt butter and cook until it darkens, starts to smell nutty and foams. The solids will separate and brown particles will appear. Add half the sage leaves and cook for a few seconds, until crispy, remove with a slotted spoon and set aside. Add half the gnocchi and toss in the pan for 30 seconds. Add half the lemon juice, season heavily and toss again. Transfer to a platter. Repeat with remaining butter, sage, gnocchi and lemon juice. Top gnocchi with crispy sage, crumble over walnuts and serve with parmesan.
- You can buy a potato ricer or vegetable mouli from large supermarkets, kitchenware stores and online. They're very handy for mashing potatoes.
- You must work with hot potatoes.The glutens in the flour need to react with the potatoes when hot.
- Cut the potatoes evenly, as just one undercooked potato will give you lumpy gnocchi.
- Gnocchi are best made and eaten on the same day.