These soft potato dumplings can be enjoyed with the simplest butter, sage and poppy seed sauce that pairs well with the lightness of the gnocchi.
In a pot of water, boil the potatoes in salted water for about 30 minutes or until very tender. When they are cooked, peel off the skin. Mash the potatoes using a potato ricer or if you don't have one, just mash them with whatever utensil you have. Make them fall straight on a pasta board that's previously been sprinkled with flour.
Add the flour and the egg. Mix with your hands.
Knead until you have a soft, compact dough that's not so sticky. Add more flour if still needed. The amount of flour you need depends on the consistency of the potatoes. The less flour you add, the softer the gnocchi will be and more flour can result in chewy ones.
Divide the dough to 4 equal pieces then roll each piece to long cylinders.
Slice about 1-inch pieces with a knife.
Let each piece slide on a "rigagnocchi" or gnocchi board starting from the top. If you don't have one, use a fork, sliding from the top of the tines to the end. Put them on a plate or the same pasta board sprinkled with flour and sprinkle flour on top again.
In a large pot, boil some water over medium-high heat. When it boils, add some salt. Put the gnocchi in the water. When they float, they are cooked.
Take them out of the water with a slotted spoon.
In a large saucepan, over low-medium heat, melt the butter. Add the torn sage leaves. Cook for about 3 minutes. Add the cooked gnocchi in the saucepan with butter and sage. Sprinkle with the Parmesan cheese and poppy seeds.
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