Gnocchi with Sage and Parmesan

Ingredients

• 1 kg waxy potatoes
• 2 stalks sage
• 40 g parmesan (1 piece)
• 1 egg
• 200 g Spelt flour Type 1050
• Salt
• ground pepper
• freshly grated nutmeg
• 50 g butter

Instructions

1. 1.

   Wash the potatoes and cook them in boiling water for about 30 minutes.

2. 2.

   Meanwhile wash the sage, shake it dry and pluck off the leaves. Grate the parmesan.

3. 3.

   Drain the potatoes, rinse with cold water and peel while still hot. Pass them through a potato ricer. Mix the potato mash with egg, flour, salt, pepper and a pinch of freshly grated nutmeg into a smooth dough.

4. 4.

   Divide the dough into quarters and roll on a floured work surface into 4 ropes about 1 cm in diameter. Cut into pieces roughly 2 cm long and shape them into rough rounds. Place them on a floured board.

5. 5.

   Drop the gnocchi into plenty of boiling salted water and bring to a boil. Immediately reduce the heat and let the gnocchi cook for about 5 minutes at low heat.

6. 6.

   In the meantime melt butter in a pan and sauté the sage for 30 seconds over medium heat.

7. 7.

   Lift the gnocchi with a slotted spoon from the water and toss them in the butter. Season with salt and pepper. Serve on plates sprinkled with parmesan.