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Tobie Puttock’s potato gnocchi

Article image for Tobie Puttock’s potato gnocchi

Potato gnocchi

Serves four
500g potatoes, preferably russets or another potato with high starch content
Good handful of rock salt
About 150g strong pasta flour
2 egg yolks
Pinch of nutmeg
Handful of freshly grated Parmesan
Extra flour for dusting
Semolina for dusting
150g unsalted butter
1 bunch of sage, picked
Parmesan for grating
Sea salt and freshly cracked pepper

Spread the rock salt over the base of a large baking tray, put the potatoes on the salt in their skins and cook in a pre-heated oven on 280C.

When the potatoes are cooked all the way through take them out of the oven. You know they are cooked when you can push a skewer right to the centre of the potato with ease.

Allow the potatoes to cool a little and then use a knife to remove the skin.

Mash the warm potatoes and mix in the egg, Parmesan, nutmeg and a pinch of salt. Turn the potato out onto a lightly floured bench and start to gently knead the potato, gradually adding the flour until the mixture just comes together into dough

Clean the bench and dust with semolina flour.

Divide the dough into equal fist sized pieces. Take one of the pieces and roll it into a tube about 20cm in length and about 2cm in height.

Use a sharp knife to cut the tube into gnocchi, about 2cm cubed. Repeat for the rest of the dough dusting with semolina as you go, this will prevent the gnocchi from sticking to the bench.

In a large pan melt the butter over a medium heat, as soon as the butter starts to foam add the sage and carefully jiggle the pan as the butter starts to take on a nutty color remove the pan from the heat. The sage should be lovely and crispy

Cook the gnocchi for just a few seconds in boiling salted water, I normally cook mine for about 10-20 seconds and then remove them from the water with a slotted spoon and transfer them to the pan with the beurre noisette. Place the pan over a low heat and spoon the warm butter over the gnocchi until they become slightly crisp.