Pan-Fried Jersey Royal Gnocchi with Sage Butter Sauce

Boil the Jersey Royal potatoes until tender, about 20-25 minutes. Drain well and let them cool slightly.

While the potatoes are still warm, pass them through a potato ricer (or mash very thoroughly) to remove any lumps. If using the skins, ensure the potatoes are cool enough to handle.

On a clean work surface, mound the riced potatoes. Make a well in the center and add the egg yolk and a pinch of salt and pepper.

Gradually incorporate the flour into the potato mixture, working from the center outwards. Add Jersey milk if the dough is too dry. Be careful not to overwork the dough, as this will make the gnocchi tough. Stop adding flour when a soft, slightly sticky dough forms.

Lightly flour the work surface. Roll small portions of the dough into long sausages about 1.5cm thick. Cut the sausages into 2cm long pieces.

Optional: 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 boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface (about 2-3 minutes).

Remove the cooked gnocchi with a slotted spoon and set aside.

While the gnocchi are cooking, prepare the sage butter sauce. Melt the Jersey butter in a large frying pan over medium heat.

Add the chopped fresh sage to the melted butter and cook for 1-2 minutes, until fragrant and the butter starts to brown slightly (be careful not to burn it).

Add the cooked gnocchi to the frying pan with the sage butter sauce and gently toss to coat. Cook for 3-5 minutes, until the gnocchi are lightly golden brown and slightly crispy.

Serve immediately, garnished with grated Parmesan cheese (optional) and accompanied by steamed or wilted seasonal greens, such as Jersey Cabbage or spinach.