Potato Gnocchi

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.