Sage gnocchi from scratch with a spinach, mushroom & shallot sour cream sauce

Instructions

1. Start by boiling around 600g of potatoes, whole and with their skins still on, in salted water.
2. Once cooked through (should take around 20-25 minutes depending on the size of your potatoes), drain and peel whilst still hot. Use a tea towel to hold the potatoes so you don\'t burn yourself!
3. Next, grate the potatoes into a bowl. If you prefer you can use a potato ricer.
4. Then use a masher to combine the potatoes and add in your dried sage.
5. On a floured surface, tip out your mashed potatoes and gradually add your flour a bit at a time whilst slowly kneading it to form a dough. If you don't need all the flour, simply don't use it.
6. Knead gently but be careful not to over-knead!
7. Once you have created the dough, it is time to form the gnocchi! Take small sections from the dough and roll in your hands to make small balls.
8. Begin your sauce at this point. Add the shallots and mushrooms to a pan with a little oil and cook off on a medim heat until soft. Stir in your spinach until wilted and add your garlic.
9. Add your sour cream to the pan along with milk, parmesan, salt and pepper and stir together to form a sauce. Keep warm on a low heat.
10. Pour your gnocchi into a pan of simmering salted water and cook for three minutes or until they begin to rise to the surface of the water.
11. Drain before tossing in the sauce and coating the gnocchi.
12. Serve with a sprinkling of parmesan if desired!