Jersey Milk Ricotta Gnocchi with Brown Butter Sage Sauce

Boil the potatoes: Place the unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20-25 minutes. They should be easily pierced with a fork.

Rice or mash the potatoes: Drain the potatoes and let them cool slightly until you can handle them. While still warm, pass them through a potato ricer or mash them very thoroughly until smooth and free of lumps. Leaving the skin on adds texture and nutrients.

Combine ingredients: On a clean work surface, mound the riced or mashed potatoes. Make a well in the center and add the ricotta cheese, egg yolk, salt, and pepper.

Incorporate flour: Gradually add the flour, starting with 150g, mixing it into the potato mixture with your hands until a soft dough forms. Be careful not to overwork the dough, as this will make the gnocchi tough. You may need to add a little more flour if the dough is too sticky, but aim for the minimum amount necessary.

Shape the gnocchi: Lightly flour your work surface. Divide the dough into several portions. Roll each portion into a long rope, about 1 inch thick. Cut the rope into 1-inch pieces. You can leave the gnocchi as they are, or roll them gently over a gnocchi board or the back of a fork to create ridges. This helps the sauce cling to the gnocchi.

Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

Prepare the brown butter sage sauce: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Cook until the butter turns a nutty brown color and has a fragrant aroma, about 3-5 minutes. Watch carefully, as it can burn easily.

Add the sage: Stir in the chopped sage leaves and cook for another minute, until fragrant.

Toss and serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce and gently toss to coat. Serve immediately, topped with grated Parmesan cheese and seasonal steamed greens (optional).