Method

• 1.
  Steam whole potatoes for 35-40 minutes until cooked through but not falling apart. Peel when just cool enough to handle.
• 2.
  Spread flour on a clean bench. Press the hot potatoes through a mouli or potato ricer into the flour. Add egg and 2 1/2 tsp salt, then quickly mix together with a pastry scraper and your hands until it comes together and forms a dough – add a little more flour if the dough is too sticky. Dust bench with more flour. Divide dough into 4 portions, then gently roll each piece into a 2.5cm-wide log. Using a floured knife, cut off 1.5cm lengths. Gently press the top of each piece with the back of fork to leave an indentation – this will help the gnocchi hold on to more sauce. Set aside.
• 3.
  Preheat the oven to 220°C.
• 4.
  Place sage and 150g butter in a large baking dish, spreading evenly over the base. Bake for 3-5 minutes until sage is slightly crisp. Increase oven to 230°C.
• 5.
  Meanwhile, bring a large pan of salted water to the boil over medium-high heat. Cook gnocchi, in batches, for 1 minute or until they float to the surface (this could take as little as 30 seconds). Drain well.
• 6.
  Place the gnocchi in a single layer in the baking dish with the butter and sage, then bake for a further 3-5 minutes. Carefully turn the gnocchi, then drizzle with 1/4 cup (60ml) verjuice. Return to oven for another 3 minutes or until heated through.
• 7.
  Meanwhile, heat the extra virgin olive oil and remaining 20g butter in a frypan over medium-high heat. Add prawns and cook, turning, for 3-5 minutes until pink and just cooked through. Stir in the remaining 1 tablespoon verjuice and season with salt and freshly ground pepper. Transfer the prawns and pan juices to the gnocchi dish and gently toss to combine.

• 8.
  Divide among 4 bowls, then serve.