Jersey Royal Potato and Spinach Gnocchi with Brown Butter Sage Sauce

Preheat oven to 200°C (400°F).

Scrub the Jersey Royal potatoes and bake them whole in the preheated oven for about 45 minutes, or until they are very tender. A knife should easily pierce through.

While the potatoes are baking, cook the spinach. Steam or sauté the spinach until wilted. Squeeze out as much excess water as possible. Finely chop and set aside.

Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl. This is crucial for a light and airy gnocchi.

Add the chopped spinach, egg yolk, nutmeg, salt, and pepper to the riced potatoes. Mix gently to combine.

Gradually add the flour, a little at a time, mixing gently until a dough forms. Be careful not to overwork the dough, as this will make the gnocchi tough. The dough should be soft and slightly sticky, but hold its shape. You may not need all the flour.

Lightly flour a clean work surface. Divide the dough into manageable portions. Roll each portion into a long rope about 2cm (1 inch) thick.

Cut the ropes into 2cm (1 inch) pieces. You can leave them as is, or gently roll each piece over a gnocchi board or the back of a fork to create ridges. This will help the sauce cling to the gnocchi.

Place the gnocchi on a lightly floured baking sheet lined with parchment paper.

Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes.

While the gnocchi are cooking, prepare the brown butter sage sauce. In a large skillet over medium heat, melt the butter. Cook until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it. Remove from heat immediately if it starts to smoke.

Add the fresh sage leaves to the brown butter and let them sizzle for about 30 seconds to infuse the butter with their flavor.

Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter sage sauce. Gently toss to coat.

Stir in the grated Parmesan cheese and toss again until the cheese is melted and evenly distributed.

Serve immediately, garnished with extra grated Parmesan cheese and a few fresh sage leaves.