Gnocchi

Method

1. Bring a large pot of water to about 80°C (hot but not boiling). For every liter of water, add 70 g of coarse sea salt.
2. Add whole unpeeled potatoes to the hot salted water. Cover and boil for 40–45 minutes until tender when pierced.
3. Drain the potatoes immediately. While still hot, peel them (use a towel or let them cool slightly for handling).
4. Pass the potatoes through a potato ricer or mash them gently on a work surface. Do not overwork to avoid releasing too much starch.
5. Let the mashed potatoes cool to about 40–45°C.
6. Place 200–250 g of 00 flour on the work surface, forming a mound. Place the cooled mashed potatoes on top, and make a well in the center.
7. Crack an egg into the well. Add a pinch of salt and a grating of nutmeg.
8. Gently incorporate the flour into the potatoes and egg, kneading lightly just until combined. Do not overknead; the dough should feel soft and slightly sticky.
9. Dust the work surface with fine semolina. Roll the dough into a log about 2 cm thick.
10. Cut the log into small pieces (about 2 cm long) to form gnocchi. Optionally, roll each piece over a fork to create ridges.
11. Place the gnocchi on a tray dusted with semolina. You can cook them immediately or refrigerate for up to 2–3 days.
12. For the sauce: In a cold pan, add butter, a splash of cold or warm water, and salt. Add fresh sage leaves. Heat gently while stirring to create an emulsion. Do not let the butter separate; if it does, add a little cold water and stir.
13. Bring a pot of salted water to a gentle boil. Drop in the fresh gnocchi. When they float to the surface, let them cook for another minute, then remove with a slotted spoon.
14. Add the cooked gnocchi to the butter emulsion. Stir gently to coat. Add a little pasta water if needed to maintain the emulsion.
15. Serve immediately, grating fresh Castelmagno cheese over the top.