GNOCCHI WITH SAGE IN OLIVE OIL
For 4 persons
1 kg potatoes
200 g flour
freshly grated nutmeg
2-3 teaspoons salt
6 tablespoons extra virgin olive oil
1 handful of fresh sage leaves
150 g Parmesan cheese
Cook the potatoes, allow to cool and then peel. Mash and add flour, nutmeg and eggs.
Kneed it all into soft, smooth dough.
Work in some more flour if necessary.
Form the dough into finger thick rolls and cut these into approx. 3 cm long pieces.
With fingertips, press a small indentation into each piece of dough, which will later fill with olive oil.
Place the gnocchi to plenty of boiling water and simmer for about 4 minutes.
As soon as the gnocchi float to the top, remove with a ladle and serve on pre-heated plates.
Gently brown the sage leaves in hot olive oil. Pour over the gnocchi.
Serve with freshly grated Parmesan.