You will need more flour than you think to stop this sticking , but it’s so worth the effort to make your own
Pierce the potatoes and microwave until cooked When cooled remove the skin mash with a ricer if you have one , don't add anything to the mash
Put the mash in a large bowl
Beat the egg
Add the egg and flour to the mash and Knead until it forms a dough
Roll it out on a floured board to a sausage shape
Cut into half inch pieces
Bring a large saucepan of salted water to the boil
Drop in the gnocchi and cook for 3-5 minutes or until the gnocchi rises to the surface
Drain well
Melt the butter in a frying pan
Add the chopped garlic and sage leaves
When the butter is foaming add the gnocchi
Baste regularly and serve , the sage leaves should be crisp
Ingredients
Directions
Pierce the potatoes and microwave until cooked When cooled remove the skin mash with a ricer if you have one , don't add anything to the mash
Put the mash in a large bowl
Beat the egg
Add the egg and flour to the mash and Knead until it forms a dough
Roll it out on a floured board to a sausage shape
Cut into half inch pieces
Bring a large saucepan of salted water to the boil
Drop in the gnocchi and cook for 3-5 minutes or until the gnocchi rises to the surface
Drain well
Melt the butter in a frying pan
Add the chopped garlic and sage leaves
When the butter is foaming add the gnocchi
Baste regularly and serve , the sage leaves should be crisp