- 1 ½ pounds mealy Potatoes
- 2 Shallots
- 1 teaspoon Olive oil
- 1 ½ cups Red wine (or broth)
- ½ cup Port wine (or grape juice)
- 1 Egg
- 5 ounces very fine Whole-wheat flour (or flour type 405)
- 4 sprigs Sage
- 3 ounces aged Parmesan cheese
- 2 ounces Butter
Scrub potatoes and cook in a small pot of boiling water until knife-tender, about 30 minutes.
Peel the shallots and finely chop. Heat oil in a pan and sauté the shallots until translucent. Add red wine and port. Simmer over medium heat until reduced by 2/3, 10-20 minutes.
Pour wine mixture through a fine sieve and set aside.
Drain the potatoes, rinse and then peel while still hot.
Pass potatoes through a ricer.
Separate egg (reserve egg white for another use). Combine potato mixture with egg yolk and flour, season with salt, pepper and a pinch of freshly grated nutmeg and stir until a smooth dough.
Cut dough into quarters and roll each into a rope, about 1 cm (aproximately 1/2 inch) in diameter.
Cut each rope into 2 cm (approximately 3/4-inch) pieces. Sprinkle work surface with cornstarch and place dough pieces on top.
Rinse sage, shake dry and pluck leaves. Shave cheese with a vegetable peeler.
Place the gnocchi in a pot of boiling salted water. Reduce heat immediately and let the gnocchi simmer until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a pan and cook until slightly browned. Add sage leaves to butter.
Remove gnocchi from pot with a skimmer. Drain well and toss to coat with the browned butter and sage. Reheat wine mixture. Place gnocchi on a plate and drizzle the wine sauce around it. Sprinkle with cheese and serve.