IN SEASON VEGE POTATOES
FLUFFY POTATO GNOCCHI WITH PARMESAN GARLIC & SAGE DRESSING
PREP + COOK TIME 1 hour SERVES 6
• 1kg Inca Gold potatoes, baked or boiled with the skin on till tender
• 300g plain flour, plus extra, for rolling
• pinch of nutmeg
• salt and pepper
• 2 eggs, lightly beaten
• 60g butter
• 1 clove garlic, crushed
• 1 teaspoon dried sage, or ½ tablespoon finely chopped fresh sage leaves
• ¼ teaspoon salt
• ¼ cup grated parmesan cheese, plus extra, to serve
• black pepper
While still hot,
