600 g Woolworths Bulk Everyday Potatoes
150 g Woolworths Cake Wheat Flour, plus extra for dusting
50 g Woolworths Grana Padano Cheese, grated, plus extra for serving
3 Woolworths Free Range Large Eggs, beaten
60 ml Woolworths Mediterranean Extra Virgin Olive Oil, plus extra
250 g Woolworths Coarse Sea Salt Refill
200 g Woolworths Salted Butter, softened
Woolworths Fresh Sage

1. Preheat the oven to 180℃.
2. Place the coarse salt onto a baking tray and place the potatoes directly on top of the salt. The salt draws all the moisture out of the potatoes and makes for a better finished product. The salt can be reused again.
3. Bake the potatoes for 1 hour 30 minutes or until completely cooked through.
4. Remove the potatoes from the oven and allow to cool slightly but not completely. Store the salt in an airtight container once it has cooled. Cut the potatoes in half and scoop out all the flesh. The skins can be deep fried and eaten as a snack.
5. Mash the potato through a fine drum sieve or a potato ricer. Place the potato into a bowl and add the grated cheese, egg yolks, flour and olive oil. season with salt. Mix the potato mixture well and place into a large piping bag. 
6. Dust your work surface with flour and pipe long strands of potato mixture. Roll the potato into the flour to prevent sticking. Using a dough scraper or knife, cut small pillows of gnocchi and pinch the centre slightly using your fingers.
7. Continue until you have used all the mixture.
8. Place a large pot of water onto the stove and season with salt. Bring the water to a boil, once boiling, pop a few gnocchi into the water. When the gnocchi floats to the surface they are ready to be removed. Repeat with the remaining gnocchi. Toss the cooked gnocchi in a little bit of olive oil to prevent sticking.
9. Heat a frying pan over medium heat, melt the butter and allow it to brown. When it has a slightly nutty smell, add the sage, remove the butter from the heat, transfer to a bowl and set aside.
10. In the same pan, over a medium heat, add the gnocchi in batches and fry until golden, season and serve with the sage brown butter and extra grated parmesan.

WCellar pairing – Woolworths House Chenin Blanc.

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