for 4/6 servings
1kg of potatoes
2 egg yolks
250g of flour “type00” + extra to dust
2 tablespoons butter, for pan frying
Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 30 to 45 minutes, or until a knife can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
Remove the skin from the potatoes. In a medium bowl, with a ricer, mash the potatoes. Add the egg yolks, then, using your hands, gently mix it into the potatoes until evenly distributed.
Add 250g of flour slowly into the potatoes. knead until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 2cm wide. Slice the rope into 2cm long pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 5-10 seconds in the water, remove.
In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.