for 4 person

Potatoes

1 kg	mealy potatoes, cut in half or into quarters
	salted water, boiling

Shape

300 g	white flour
250 g	ricotta
150 g	leaf spinach, finely chopped
50 g	Parmesan, finely grated
1	egg, beaten
¼ tsp	nutmeg
1 ¼ tsp	salt
2 tbsp	Maizena cornflour

Gnocchi

	salted water, boiling
	oil for frying

Serve

50 g	butter
600 g	red cherry tomatoes, halved if necessary
½ bunch	sage, leaves torn off
	salt and pepper to taste
50 g	Parmesan, finely grated

How it's done

Potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, return to the pan and allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and into a bowl, allow to cool slightly.

Shape

Add the flour to the potatoes along with all the other ingredients up to and including the salt, combine quickly to form a dough. Quarter the dough, sprinkle a little cornflour onto the work surface, shape the dough into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 3 cm long.

Gnocchi

Preheat the oven to 60 °C, warm the platter and plates. Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm. Heat the oil in a non-stick frying pan. Fry the gnocchi in batches for approx. 5 mins., keep warm.

Serve

Heat the butter in the same pan. Add the tomatoes, sauté for approx. 5 mins. Add the sage and cook for approx. 5 mins. Plate up the gnocchi, season, sprinkle the cheese on top.

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