Jersey Royal Potato Gnocchi with Brown Butter & Sage (Gluten-Free)

Scrub the Jersey Royal potatoes and place them in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork (about 20-25 minutes).

Drain the potatoes thoroughly. While still hot, pass them through a potato ricer or food mill into a large bowl. It's crucial to rice them while hot for a light texture.

Let the riced potatoes cool slightly for a few minutes (they should still be warm). Add the egg yolk, a pinch of nutmeg, salt, and pepper to the bowl. Gently mix to combine.

Gradually add the gluten-free flour, a little at a time, mixing gently after each addition. Be careful not to overwork the dough, as this will make the gnocchi tough. If the dough is too dry, add 1-2 tablespoons of Jersey milk.

Turn the dough out onto a lightly floured surface. Gently roll it into a long rope, about 2cm in diameter. Cut the rope into 2cm pieces.

Optional: Roll each gnocchi piece over a fork or gnocchi board to create ridges. This helps the sauce cling to the gnocchi.

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 sauce. Melt the Jersey butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a nutty brown colour and smells fragrant (about 5-7 minutes). Be careful not to burn the butter.

Add the chopped sage leaves to the brown butter and cook for another minute, until they are fragrant and slightly crispy.

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

Serve immediately, garnished with freshly grated Parmesan cheese and a handful of local seasonal greens (optional).