Ñoquis del 29 con Salsa de Manteca y Sage

Instructions

1. Boil the potatoes in their skins in salted water until completely tender, about 25 minutes. Drain, peel while hot and pass through a potato ricer onto a clean work surface. Spread out and allow steam to escape for 5 minutes.
2. Make a well in the riced potato. Add the flour, egg, salt and nutmeg. Bring together gently with your hands until a soft, non-sticky dough forms — add flour a tablespoon at a time only if needed.
3. Divide the dough into 6 pieces. Roll each piece into a 1.5 cm thick rope on a lightly floured surface. Cut into 2 cm pieces and press each lightly with a fork to create ridges.
4. Bring a large pot of well-salted water to a rolling boil. Cook the gnocchi in batches — they are ready 30 seconds after they float to the surface. Remove with a slotted spoon.
5. Melt the butter in a wide frying pan over medium-high heat. When it begins to foam and turn golden, add the sage leaves and fry 30 seconds until crisp. Remove the sage.
6. Add the drained gnocchi to the brown butter, toss to coat, and season with black pepper.
7. Serve immediately in warm bowls with crisp sage leaves, grated parmesan, and — tradition demands it — place a coin or note beneath your plate before eating.

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