Potato & ricotta gnocchi With burnt butter, sage & toasted pine nuts

Potato & ricotta gnocchi With burnt butter, sage & toasted pine nuts

Ingredients

  • 6 medium potatoes

  • Sea salt and ground black pepper to taste

  • 1 egg (beaten)

  • 250 g good quality ricotta

  • 240 g plain flour sifted

  • 120 g semolina flour sifted

  • 80 g unsalted butter

  • 1 handful of fresh sage

  • 2 Tbsp. almonds lightly toasted

  • Freshly grated Parmesan, to serve

Directions