Gnocchi With Butter And Sage
For 6 to 8 people:
   1 kg potatoes
   450g flour
   2 eggs
   100g butter
   fresh sage
   grated parmesan
   salt

   Cut the peeled potatoes into rough pieces and cook them in salted water.
   Puree the potatoes and mix them with the flour, eggs, and a little salt. Knead together until the dough is soft and elastic.
   Take fist-sized portions from the dough and roll into thumb-long pieces. Cut slices 1cm long and cover in flour.
   To give the gnocchi their characteristic shape, roll the pieces onto the concave side of a grater or along the teeth of a fork, pressing slightly with your thumb. Put aside on a floured tabletop.
   Cook the gnocchi in boiling salted water for about 5 minutes. As soon as they rise to the surface, take them out of the water with a slotted spoon.
   Melt butter in a pan, add sage and brown. Stir the gnocchi rapidly in the butter, dust with parmesan and serve immediately.

   Tip: Gnocchi can be frozen easily. Begin by the placing them in the freezer on a cutting board. When they are hard, transfer them into a freezer bag.
   Variation: Gnocchi with Gorgonzola – simply melt a piece of gorgonzola in a pan and add a little cream.

*From: La Nonna La Cucina La Vita: Recipes from my Italian Grandmother (New Holland, $29.95)