Gnocchi veronesi

Method

1. Bake the unpeeled potatoes at 200C for 50 to 60 minutes until tender (baking is preferred to boiling because it keeps the flesh dry).
2. While still hot, peel the potatoes and pass them through a ricer onto a clean work surface. Spread out and let cool 5 minutes.
3. Sprinkle the flour, salt and nutmeg over the riced potato. Make a well in the centre and add the beaten egg.
4. Bring the dough together gently with a bench scraper; knead lightly just until it forms a smooth dough (over-kneading makes gnocchi tough).
5. Cut the dough into 4 portions. Roll each portion into a 1.5cm-thick rope on a floured surface.
6. Cut into 2cm pillows. Optionally roll each pillow over the back of a fork to make the traditional ridged pattern.
7. Bring a large pot of well-salted water to a gentle boil. Add the gnocchi in batches; they are done about 30 seconds after they float to the surface.
8. Remove with a slotted spoon to a warmed pan with melted butter and sage.
9. Toss gently for 30 seconds and serve immediately with grated Monte Veronese.