Gnocchi with Brown Butter

Serves 4

prepPreheat oven to 180°C / 356°F
prepCover roasting tray base with rock salt
6 large russet potatoes	Bake potatoes on salt 180°C / 356°F, 80–100 min	Rest 10 min, halve, scoop & rice flesh	Mix potato, egg mixture, flour & salt	Knead dough until pillowy	Roll, cut & shape gnocchi	Boil gnocchi until float, 30 sec more	Fry gnocchi 2–3 min, add butter & brown	Serve with crispy sage & parmesan
rock salt, enough to cover tray base
1 egg	Beat egg with oil
1 tbsp / 15 ml olive oil (for the dough)
120 g / 4.2 oz plain flour, plus extra for dusting
sea salt, to taste
12 to 15 fresh sage leaves	Fry sage 10–15 sec, drain
50 g / 1.8 oz unsalted butter
parmesan, to serve

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