* '''For the gnocchi'''
* 275 g (10 oz) potatoes, ideally Desiree or King Edward
* 1 egg, beaten
* 95 g (3½ oz) plain flour, sifted
* Salt and freshly ground black pepper
* '''For the garlic & sage butter'''
* 10 fresh sage leaves
* 2 large cloves of Garlic, peeled and crushed
* 50 g (2 oz) butter
* '''To garnish'''
* 2 tablespoons freshly grated Parmesan cheese

===Method===
* '''Making the gnocchi'''
* In a large pan, cover the unpeeled potatoes with boiling water salted water
* (Boiling in their skins prevents too much water being absorbed into the potatoes so try not to damage the skins)
* Bring back to the boil, cover and simmer for 25 minutes
* Drain, pat dry on a tea-towel and allow to cool so they can be handled safely
* Run the skins off and pass through a potato ricer or use a hand whisk to break up into a very fine mash. It's worth taking care over this you will have lumpy gnocchi
* Add the sifted flour and half of the beaten egg
* Knead with your hands to a soft dough, correcting with extra egg or flour if too wet or dry
* Transfer to a floured cutting board, dry and dust your hands with extra flour
* Divide into four and roll each piece into a sausage about 1 cm (1/2") diameter then cut into 2.5 cm (1") sections
* Using the times of a fork, press flat into each piece to make the sauce-holding pattern, the rougher the better, we want rustic!
* Cover and chill until required
* (Gnocchi does not keep well without discolouring so only make what you are going to use on the day)
* '''Cooking the gnocchi'''
* Warm a serving dish in the oven
* In a large pan, bring 4 litres (7 pints) of water to a simmer
* Add the gnocchi and cook for 3 minutes, they will float after 2 but still need another minute
* Drain, transfer to the warm serving dish and mix in the Parmesan cheese
* '''Making the sage and Garlic butter'''
* In a small frying pan, heat the butter so it starts to froth
* Stir in the Garlic and mix until it starts to colour. Don't let it burn
* Add the sage leaves and let the sage leaves crisp up
* Drizzle the sage and Garlic butter butter over the gnocchi
* Serve immediately
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