Potato Gnocchi with Sage Butter Sauce

FOR THE GNOCCHI

• Cook the potato in boiling salted water until tender (25-30 minutes), drain well and press through a potato ricer.
• Add the flour, Nutmeg, Parmesan and the egg and gently mix to combine.
• Knead to bring together (do not overwork).
• Divide dough into thirds and, working with a piece at a time (cover remainder to keep warm), roll on a floured surface to a 2cm-diameter cylinder, cut into 4cm pieces and place on a tray dusted with flour.
• Blanch gnocchi, in batches, in simmering salted water until gnocchi float for 2 minutes, refresh in iced water, drain, place on trays lined with baking paper, drizzle with a little oil and set aside.

FOR THE SAUCE

• Melt the butter in a frying pan over medium-high heat, add the sage, stir occasionally until crisp (1-2 minutes).
• Remove the sage with a slotted spoon and set aside.
• Add the Gnocchi, Lemon Juice and Olive Oil to the pan, and heat through for a couple of minutes.
• Divide amongst 6 plates, scatter with Sage leaves and grated Parmesan.