Cook the potatoes with the skin on, in a large pan of boiling salted water, until tender. Drain and leave until cool enough to handle, then remove the skins. Mash the potatoes using a potato ricer or masher into a large bowl. Sprinkle over 100g of the flour, season well with salt, add the egg. Mix well then turn the dough onto the pastry board and add the rest of the flour little by little to obtain a dough of the right consistency. Depending on the potatoes, you may need to add a little more flour.

Knead on a flour-dusted surface until pliable, then divide into 4 equal pieces and roll each into a sausage about 1-2cm thick. Slice into 2-3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.

Put the butter and sage in a frying pan and fry until the butter is melted and nutty brown in colour, and the sage leaves are crisp.

Cook in a pan of boiling salted water, as soon as they come up to the surface they’re ready. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan.

Here are served with roasted butternut squash, rosemary and smoked ricotta cheese.