How to make gnocchi from scratch

Everybody kneads (see what we did there?) a delicious pasta recipe in their repertoire, and potato gnocchi is failsafe dish you can make from scratch. Toss homemade gnocchi through a mouth-watering sage and walnut brown butter sauce (RECIPE BELOW) for an irresistible meal.
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Potato gnocchi with sage burnt butter sauce
Serves 4 Prep 30 mins (+ cooling time) Cooking 45 mins
4 large Carisma or white potatoes, peeled, quartered
1 Coles Australian Free Range Egg, lightly whisked
2 cups (300g) plain flour
½ cup (40g) finely grated parmesan
4 pancetta slices
125g butter, chopped
1 bunch sage, leaves picked
2 garlic cloves, crushed
120g pkt Coles Australian Baby Spinach
¼ cup (25g) walnuts, toasted, coarsely chopped
1 Cook the potato in a steamer over a saucepan of simmering water for 20 mins or until tender. Transfer to a heatproof bowl. Use a potato ricer or potato masher to mash until very smooth. Set aside to cool slightly.
2 Add the egg to the potato and stir to combine. Add half the flour and parmesan. Stir to combine. Add the remaining flour and parmesan and season well. Stir until a firm dough forms. Turn onto a lightly floured surface and knead until smooth. Line a baking tray with baking paper. Divide the dough into 4 equal portions. Roll 1 portion into a 1.5cm-diameter log. Use a small sharp knife to cut into 2cm pieces. Repeat with remaining dough.
3 Use lightly floured hands to roll each piece of dough into a ball. Use your thumb to roll each ball over the back of a floured fork. Place on the lined tray.
4 Bring a large saucepan of water to the boil over high heat. Reduce heat to medium-high. Add one-quarter of the gnocchi and cook for 2-3 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.
5 Heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate. Tear into large pieces.
6 Add the butter to the pan and cook for 2 mins or until butter melts and begins to foam. Add half the sage leaves and cook for 1 min or until crisp. Use a slotted spoon to transfer to a plate. Add the garlic to the pan and cook, stirring, for 1 min or until aromatic. Return the pancetta to the pan with the gnocchi, spinach, walnut and remaining sage. Toss to combine. Season.
7 Divide the gnocchi mixture evenly among serving bowls. Serve sprinkled with the cooked sage.
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