Jersey Royal Potato Gnocchi with Brown Butter and Sage

Boil the potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 20-25 minutes. You should be able to easily pierce them with a fork.

Rice the potatoes: Drain the potatoes well. While still hot, pass them through a potato ricer or food mill into a large bowl. This is crucial for achieving light and fluffy gnocchi. If using a food mill, peel the potatoes first.

Cool slightly: Let the riced potatoes cool slightly for a few minutes. Don't let them get completely cold.

Combine ingredients: Add the egg yolk, salt, and pepper to the potatoes. Gently mix to combine.

Add flour: Gradually add the flour, starting with 150g, mixing gently with your hands until just combined. The dough should be soft and slightly sticky but not wet. Add more flour, a tablespoon at a time, if necessary. Be careful not to overwork the dough, as this will result in tough gnocchi.

Shape the gnocchi: Lightly flour a clean work surface. Divide the dough into four equal portions. Roll each portion into a long rope about 1.5cm (0.5 inch) thick. Cut the ropes into 2cm (0.75 inch) pieces. If desired, roll each gnocchi over a gnocchi board or the back of a fork to create ridges. This helps the sauce cling better.

Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Gently drop the gnocchi into the boiling water in batches. Cook until they float to the surface, plus an additional minute or two. This indicates they are cooked through.

Prepare the brown butter sauce: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant. This will take about 5-7 minutes. Watch carefully, as it can burn quickly.

Add sage: Remove the skillet from the heat and stir in the chopped sage leaves.

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

Serve: Serve immediately, garnished with grated Parmesan cheese (if desired).