A delicious, colourful first course, these gnocchi are made with Bleuet variety potatoes, with their fine, floury flesh, and then seasoned with butter and sage.

Ingredients for 4 people
Bleuet purple potatoes, 1kg
Ultra-fine “00” flour, 200g
Medium eggs, 1
Butter, 50g
Sage, 5 leaves
Nutmeg, to taste
Black pepper, to taste
Table salt, to taste
Grated cheese, to taste

Preparation
Thoroughly wash the purple potatoes and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Drain the potatoes, peel them and mash them with a food mill or potato masher.
 
Make a hole in the centre of the potatoes, add the egg and salt and start to knead the dough, adding the flour a little at a time, until you get a soft dough.
 
Divide the dough into 5 pieces, make long strings 1.5 cm thick, cut them into even pieces and roll them over a gnocchi board or a fork. As they are gradually ready, put them on a flour-coated cloth so they do not stick. 
 
Cook the gnocchi in plenty of salted boiling water for 3-4 minutes or until they pop to the surface. In the meantime, melt the butter in a pan with the sage and a pinch of salt. Once cooked, drain the gnocchi and put them straight into the pan with the butter and sage, add the pepper and nutmeg, sauté them for a few seconds and then serve, sprinkling them as you like with some grated cheese.

Image: Canva