INGREDIENTS

INSTRUCTIONS

2
Place the potatoes, with their skins on, in a suitably sized  saucepan,
almost cover with boiling water, add some salt, then put a  lid on and
simmer for 20-25 minutes, until tender.  2 Drain well and, holding them
in your hand with a tea cloth, quickly  pare off the skins using a
potato peeler. Then place the potatoes in  a large bowl and, using an
electric hand whisk on a slow speed, start  to break the potatoes up,
then increase the speed and gradually whisk  until smooth and fluffy.
Now let them cool.  3 Add the sifted flour to the potatoes, along with
half the beaten  egg, season lightly and, using a fork, bring the
mixture together.  4 Using your hands, knead the mixture lightly to a
soft dough - you  may need to add a tsp or so more of the egg if it is
a little dry.  Now transfer the mixture to a slightly floured surface,
flour your  hands and divide it into quarters. Now roll each quarter
into a  sausage shape approximately 1"/2.5cm in diameter, then cut it,
on the  diagonal, into 1"/2.5cm pieces, placing them on a tray or plate
as  they are cut. Cover with clingfilm and chill for at least 30  
mins,  longer won't matter.  5 Using a fork with the prongs facing
upwards, press the fork down on  to one side of each gnocchi so that it
leaves a row of ridges on each  one. At the same time, ease them into
crescent shapes. The ridges are  there to absorb the sauce. Cover and
chill the gnocchi again until  you are ready to cook them.  6 To cook
the gnocchi: Firstly bring a large, shallow pan of  approximately 6
pints/3.5 litres of water to a simmer and put the  serving dish in a
low oven to warm through.  7 Then drop the gnocchi into the water and
cook for about 3 minutes;  they will start to float to the surface
after about 2 minutes, but  they need 3 altogether. When they are
ready, remove the gnocchi with  a draining spoon and transfer them to a
warm serving dish.  8 To serve, melt the butter with the garlic over a
gentle heat until  the garlic turns nut brown in colour - about 1
minute.  9 Next add the sage leaves and allow the butter to froth while
the  sage leaves turn crisp - about 30 seconds - then spoon the butter
mixture over the warm gnocchi. Sprinkle half the Parmesan over and
serve the rest separately.  Converted by MC_Buster.  Per serving: 238
Calories (kcal); 25g Total Fat; (93% calories from  fat); 3g Protein;
1g Carbohydrate; 156mg Cholesterol; 262mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  5 Fat; 0 Other
Carbohydrates  Recipe by: Deliah  Converted by MM_Buster v2.0n.

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