Jersey Royal Potato Gnocchi with Brown Butter and Sage Sauce (Gluten-Free Option)

Preheat oven to 200°C (180°C fan/Gas Mark 6). Bake the Jersey Royal potatoes on a baking sheet for 45-60 minutes, or until easily pierced with a fork. The time will depend on the size of the potatoes.

Remove the potatoes from the oven and let them cool slightly until you can handle them. While still warm, peel the potatoes (the skins should come off easily) and pass them through a potato ricer or food mill into a large bowl.

Make a well in the center of the mashed potatoes. Add the warm Jersey milk and egg yolk. Gently start to incorporate the flour, a little at a time, until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this will result in tough gnocchi.

Lightly flour a clean work surface. Divide the dough into four equal portions. Roll each portion into a long rope, about 1.5cm in diameter. Cut the ropes into 2cm pieces.

If desired, roll each gnocchi 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 rolling boil. Add the gnocchi in batches (don't overcrowd the pot). The gnocchi are cooked when they float to the surface. Remove them with a slotted spoon and set aside.

While the gnocchi are cooking, prepare the brown butter and sage sauce. In a large frying pan, melt the Jersey butter over medium heat. Cook until the butter turns a nutty brown colour and smells fragrant, about 3-5 minutes. Be careful not to burn it.

Add the chopped fresh sage leaves to the browned butter and cook for 1 minute until fragrant.

Add the cooked gnocchi to the pan with the brown butter and sage sauce. Toss gently to coat. If using the local seasonal vegetables, add them now and toss to combine.

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