Gnocchi with Sage, Butter And Parmesan
| Yield: | 2 servings |
| Categories: |
| 10 | oz | King Edward potatoes; (about 2 |
| ; medium-sized | ||
| ; potatoes) | ||
| 3 1/2 | oz | Plain flour; sifted, plus a |
| ; little extra for | ||
| ; rolling | ||
| 1 | lg | Egg; lightly beaten |
| Salt and freshly milled black pepper | ||
| FOR THE SAUCE | ||
| 2 | oz | Butter |
| 1 | lg | Clov garlic; peeled and crushed |
| 8 | Fresh sage leaves | |
| TO SERVE | ||
| 3 | tb | Freshly grated Parmesan; (3 to 4) |
| You will also need a shallow ovenproof; about 10 x | ||
| ; serving dish, 7"/25.5x18cm |
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