Jersey Royal Potato Gnocchi with Sage Butter Sauce and Toasted Walnuts

**Prepare the Potatoes:** Preheat oven to 200°C (180°C fan/Gas Mark 6). Wash the Jersey Royal potatoes and place them on a baking sheet. Bake for 45-60 minutes, or until very soft and easily pierced with a fork. Let cool slightly until you can handle them.

**Rice the Potatoes:** While still warm, peel the potatoes (the skins should come off easily) and pass them through a potato ricer or mash them thoroughly with a potato masher. Ensure there are no lumps. Work quickly, as cooling potatoes are harder to work with.

**Make the Gnocchi Dough:** On a clean work surface, mound the riced potatoes and make a well in the center. Add the egg, salt, and pepper to the well. Gradually incorporate the flour, starting with 200g, into the potato mixture. Mix gently until a soft, slightly sticky dough forms. Avoid overworking the dough, as this will make the gnocchi tough. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it comes together. The ideal consistency is soft but holds its shape.

**Shape the Gnocchi:** Lightly flour the work surface. Divide the dough into 4 portions. Roll each portion into a long rope, about 1.5cm (1/2 inch) thick. Cut the ropes into 2cm (3/4 inch) pieces. At this point, you can optionally roll each piece over a gnocchi board or the tines of a fork to create ridges. This helps the sauce cling to the gnocchi. Place the shaped gnocchi on a lightly floured baking sheet.

**Toast the Walnuts:** While preparing the gnocchi, toast the chopped walnuts in a dry frying pan over medium heat for 3-5 minutes, or until fragrant and lightly golden. Be careful not to burn them. Set aside.

**Cook the Gnocchi:** Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they rise to the surface (this takes about 2-3 minutes). Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate. If the gnocchi feel a bit dry, add a tablespoon of Jersey milk and toss gently.

**Make the Sage Butter Sauce:** While the gnocchi are cooking, melt the Jersey butter in a large frying pan over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, or until the butter is fragrant and the sage is slightly crispy. Be careful not to burn the butter.

**Toss the Gnocchi:** Add the cooked gnocchi to the frying pan with the sage butter sauce. Toss gently to coat the gnocchi evenly.

**Serve:** Divide the gnocchi among plates. Top with the toasted walnuts and freshly grated Parmesan cheese (if using). Serve immediately with a side of local seasonal greens, if desired.