Method

• 1.
  To make the gnocchi, gently scrub the potatoes, being careful not to break the skin. Place the whole potatoes into a steamer basket set over a pot of simmering water, and steam for 1 hour or until you can easily pierce with a skewer. Remove from the heat.
• 2.
  When cool enough to handle, peel the potatoes using a butter knife then pass through a ricer. Weigh the potato mixture, you should have approximately 650g-700g. Add the parmesan, nutmeg, 1 tsp salt flakes and egg yolk, and gently fold the mixture until combined. For 650g of potato, add 200g of ‘00’ flour to the bowl. Gently combine the flour into the potato mixture with clean, dry hands, being careful not to overwork the mixture. It should be slightly tacky but not sticky to touch.
• 3.
  Generously dust your bench and hands with extra flour and roll out a quarter of the mixture using the flattened palms of your hands to create a long, uniform roll, about 2cm thick. Dust a knife with flour and cut the roll into 2cm pieces. Lightly dust a fork and press lightly into the top of each gnocchi, then place on a floured tray and cover with a clean tea towel. Repeat this process for the remaining quarter portions of the potato mixture and refrigerate until needed.
• 4.
  Meanwhile for the sage butter sauce, heat the olive oil in a large frypan over medium-high heat. Add the sage leaves and cook for 30 seconds or until crispy. Remove using a slotted spoon and set aside on paper towel. Wipe the frypan clean, then add the butter, garlic oil, smoked salt, chilli flakes, freshly ground black pepper, lemon zest and walnuts over medium heat. Stir to combine, and cook for 3-4 minutes until the butter is foaming.
• 5.
  In batches, add the gnocchi in a large pot of salted boiling water and cook for 30-60 seconds until they begin to float. Gently remove with a slotted spoon and add to the butter sauce. Repeat with remaining gnocchi. Toss to combine and divide among bowls. Serve with the fried sage leaves, extra parmesan and lemon wedges.