for 4 person

Potatoes

400 g	mealy potatoes
	salted water, boiling

Filling

75 g	ricotta
30 g	walnut kernels
1	organic lemon
¼ tsp	salt
a little	pepper

Dough

200 g	white flour
50 g	ricotta
1	egg
¾ tsp	salt
a little	pepper

Gnocchi

salted water, boiling

Sauce

½ bunch	sage
40 g	walnut kernels
80 g	butter

How it's done

Potatoes

Peel and chop the potatoes. Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft, drain.

Pass the potatoes through a food mill into a bowl, allow to cool slightly.

Filling

Place the ricotta in a bowl. Finely chop the walnuts, add to the bowl. Finely grate in a little lemon zest, squeeze in the juice of half a lemon, mix, season.

Dough

Mix the flour, ricotta, egg, salt and pepper into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.

To fill

Shape the mixture into walnut-sized balls, flatten slightly. Place approx. 1 tsp of filling in the middle of each, cover with the dough, press firmly, shape into balls. Place the gnocchi on a lightly floured tea towel.

Gnocchi

Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.

Sauce

Tear off the sage leaves and coarsely chop the walnuts. Heat the butter in a non-stick frying pan. Add the sage and nuts, fry briefly. Add the gnocchi and heat gently.

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