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Ingredients
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Gnocchi dough
To serve (optional)
Method
Gnocchi dough
Bake or boil potatoes
Preheat oven to 200°C (400°F) if baking. Wash the potatoes. Bake whole on a rimmed tray for 45–60 minutes until tender (a skewer slides in easily). Alternatively, place potatoes in a pot of cold water, bring to a boil and simmer 30–40 minutes until tender. Baking yields drier potatoes and lighter gnocchi; boiling is faster.
Peel and rice
When potatoes are cool enough to handle but still warm, peel them. Pass the potatoes through a potato ricer or mash very finely with a fork or potato masher until smooth and lump-free. Spread the riced potatoes on a work surface or tray to release steam for 2–3 minutes — you want them warm but not hot.
Incorporate flour
Using a bench scraper or your hands, begin folding the potato and egg together, gradually sprinkling the 250 g flour over the potato. Work quickly but gently: incorporate just enough flour to form a soft, slightly tacky dough. Do not overwork — mix until homogenous and cohesive. You may not need every gram of flour; if the dough is sticky, add up to 25–50 g more flour sparingly. If too dry, sprinkle a few drops of water or a teaspoon olive oil.
Form logs
Divide the dough into 4 equal portions. Roll each portion on a lightly floured surface into ropes about 2 cm (3/4 inch) thick. Keep the unused portions covered with a clean towel to prevent drying.
Cut and shape gnocchi
Cut the ropes into 2 cm pieces. To shape, you can leave them plain or roll each piece over the back of a fork or gnocchi board using your thumb to create ridges and a small hollow. Dust shaped gnocchi lightly with semolina or flour and place them on a tray in a single layer, not touching, until ready to cook.
To serve (optional)
Boil water
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.
Cook gnocchi
Working in batches, drop gnocchi into the boiling water. Stir gently to prevent sticking. When gnocchi float to the surface (about 1–2 minutes after they rise), let them cook another 30–60 seconds, then remove with a slotted spoon or spider. Taste one to ensure the center is cooked through.
Prepare sage-butter sauce
While gnocchi cook, melt the butter in a large skillet over medium heat until it foams and begins to turn a light golden-brown and smell nutty, about 2–3 minutes. Add the sage leaves and fry briefly until crisp (10–20 seconds). Remove from heat to prevent burning.