Jersey Royal Potato and Spinach Gnocchi with Sage Butter Sauce

Scrub the Jersey Royal potatoes and boil them in salted water until tender (about 20-25 minutes). Drain well and let them cool slightly. Leaving the skins on, push the potatoes through a potato ricer or mash them very thoroughly until completely smooth.

While the potatoes are cooking, wilt the spinach in a dry pan over medium heat until just wilted. Squeeze out as much excess moisture as possible, then finely chop it.

On a clean work surface, place the riced potatoes in a mound. Make a well in the centre and add the egg, spinach, nutmeg, salt, and pepper.

Gradually incorporate the flour into the potato mixture, mixing until a soft dough forms. Be careful not to overwork the dough, as this will make the gnocchi tough. Add more flour only if the dough is too sticky to handle. The amount of flour needed will depend on the moisture content of the potatoes.

Lightly flour a clean work surface. Divide the dough into four portions. Roll each portion into a long sausage about 2cm thick.

Cut the sausage into 2cm long pieces. Lightly flour each piece to prevent sticking.

If desired, roll each gnocchi piece over the back of a fork to create ridges. This helps the sauce cling to 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. This takes just a couple of minutes.

Remove the gnocchi with a slotted spoon and set aside to drain.

While the gnocchi are cooking, melt the Jersey butter in a large skillet over medium heat. Add the chopped sage leaves and cook until the butter is lightly browned and the sage is fragrant (about 2-3 minutes). Be careful not to burn the butter.

Add the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat.

If the sauce seems a little thick, add a tablespoon or two of Jersey milk to loosen it. Season with salt and pepper to taste.

Serve immediately, garnished with freshly grated Parmesan cheese (optional).