Creamy Parmesan gnocchi with sage

Recipe

1 Peel and dice the potatoes into large cubes, then cook for 10 minutes in salted water.

2 Strain the potatoes and put them back in the saucepan, then mash.

3 Add the egg and slowly add the flour to form an even ball. Season.

4 Form the dough into a long thin cylinder on a floured counter, and cut into 2 cm pieces.

5 Roll each piece on the back of a fork to shape the gnocchi. Let sit for 30 minutes.

6 Boil water in the casserole and drop the gnocchi, waiting until they float.

7 Heat the cream and Parmesan in the frying pan while mixing with a whisk. Add the gnocchi, coating them in sauce.

8 Sprinkle with finely chopped sage.