Gnocchi with sage butter

1. Peel and wash the potatoes. Cook them in salted boiling water for 20 minutes. Drain and mash to a puree. Stir 300 g of flour and egg yolk. Salt and pepper. Work the mixture until a smooth paste.

2. Floured a work surface. Roll out the mixture, cut pieces of dough and roll them into small sausages of 1 cm in diameter. Cut every 2 cm to obtain regular sections. Press lightly a fork on it holding them between your floured hands.

3. Preheat the oven to th. 8-240°C.

4. Immerse the gnocchi in salted boiling water. Let them come to the surface. Remove them with a slotted spoon and immediately place them into 6 small individual ovenproof dishes. Sprinkle with grated cheese.

5. Wash and dry the sage leaves. Sprinkle gnocchi with butter and sage leaves. Bake for 15 minutes. Serve and enjoy.