Ingredients
Burnt butter and sage sauce
Method
1.Place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook 20-25 minutes or until potatoes are tender; drain.
2.When potatoes are cool enough to handle, peel skins off. Place into a ricer or mash until smooth.
3.Place potato onto a clean flat work surface and make a well in the centre. Crack egg into the centre and add flour and salt. Knead mixture gently together to form a soft dough.
4.Cut dough into 10 portions and roll into a long thin logs 2cm in diameter. Cut each log into 1.5cm portions.
5.Place one piece of smoked mozzarella into gnocchi and press dough to enclose. Place onto a lightly floured tray and continue with remaining dough and cheese.
6.Bring a large pot of salted water to the boil. Gently drop 20 gnocchi into cooking water. Stir once; when gnocchi rises to the top, scoop out with a slotted spoon and place into a large bowl. Repeat with remaining gnocchi.
7.For sauce, place butter and sage leaves into a pan over medium heat and allow to froth and colour.
8.Once butter is a golden brown colour, remove and season with salt and pepper; pour over gnocchi and serve with extra parmesan cheese.
