Parmesan gnocchi with nutty sage butter

For the gnocchi: cook the potatoes, whole and unpeeled, in very little water. Once cooked, peel and mash them well or put through a potato ricer.

Mix in the flour, parmesan, egg and a pinch of salt and freshly ground black pepper and stir well.

Tip the dough onto a lightly floured surface and knead lightly until well combined. Shape into three or four balls.

Dust the surface with more flour if necessary. Using your fingertips, roll the dough into a sausage about 2cm in diameter. Cut the dough into 2.5 cm pieces, then roll the gnocchi against the front of a fork to create ridges. (This will help hold the sauce on the gnocchi once cooked.)

For the nutty sage butter: melt the butter in a large frying pan over a low heat and stir in the sage and pine nuts.

Meanwhile, bring a large saucepan of salted water to the boil and add the gnocchi. When they have risen to the surface of the water again, they are cooked, so remove quickly and drain.

Tip the gnocchi into the frying pan and mix them gently in the nutty sage butter. Transfer to serving plates and sprinkle with extra grated parmesan.