Serves 4

For the Gnocci

  • 500g of peeled Maris piper potatoes
  • 1 large egg, beaten
  • 125g plain flour
  • A little Nutmeg
  • 1 tbs of olive oil
  • A pinch of salt
  • For the sauce
  • 50g Butter
  • 30g Flour
  • 250ml Chicken stock
  • 250ml Milk
  • 1 tsp ground Black pepper
  • 100g grated Parmesan
  • A pinch of salt
  • 100 mls olive oil
  • Some sage leaves


  1. Cut the potatoes into even sized pieces, steam till tender then drain.
  2. Mash as finely as you can, a ricer would even be better for a fluffier Gnocci.
  3. Place the potato in a bowl and add the egg, then sieve in the flour little by little.
  4. Add the Nutmeg , olive oil and salt then bring everything together into a dough.
  5. Turn out onto a floured surface and knead a few times to break down the gluten in the flour. 6 If it's a little bit wet you can add a little more flour to firm it up.
  6. Divide the dough into four balls, then roll into lengths the size of a thick sausage.
  7. Cut into 3 cm pillows then press down gently to flatten just a little so they cook evenly.
  8. Put in the fridge on a floured tray until you need them .
  9. To make the sauce, melt the butter then add the flour.
  10. Cook over a gentle heat for three minutes the add the stock, little by little whisking all the time to ensure there are no lumps.
  11. Add the milk then whisk in the black pepper, half the parmesan and a little salt.
  12. Cook for a couple of minutes then set aside.
  13. Heat some of the olive oil in a frying pan, you will have to cook these in batches .
  14. Fry the gnocci for approximately two minutes on each side, slipping in a few sage leaves in the pan to flavour the oil. Keep one batch warm while you do the other.
  15. Serve the gnocci on a pool of the sauce, garnish with the sage leaves and scatter the remaining Parmesan on top.