Place the unpeeled potatoes in a saucepan with lots of cold water
bring to the boil and cook until the potatoes are tender
but not falling apart. Drain
allow to cool slightly
then remove the skins. While the flesh is still warm
mash the potatoes and set aside to cool. Place in a large bowl
season with salt
stir in the egg
add the flour and mix to form a dough (you may need to use your hands).
On a clean work surface
sprinkle a little extra flour and roll out the dough into four long sausage-shapes
each approximately 30x3cm/12x1¼in. With a sharp knife
cut each sausage shape into 2cm/¾in pieces
and set aside.
Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top.
In the meantime
place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface
lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute
making sure all the gnocchi are coated in the butter sauce
