Plain gnocchi are so two thousand and late. Clean eating gurus constantly advocate eating colourful food when all we really crave is pasta and potato. What an elegant compromise to reach - bouncy little balls of incredibly easy potato pasta stuffed full of the healthiest vegetables in the rainbow.
- Preheat the oven to 200°C/400°F.
- Bake the potatoes for around an hour until cooked through then pass through a ricer or potato masher while they are still hot.
- Divide the mash into four and stir the puree into each quarter. Flour a board with roughly 1/4 cup of flour and gently knead more into each piece of coloured dough, adding more flour to make a slightly sticky but solid mass. Careful not too overwork.
- Roll each of these into thin sausages and then chop into fingernail sized pieces of gnocchi.
- Bring a large pan of salted water to the boil and add the gnocchi - they'll bob to the surface when they're cooked.
- When they're all done add the butter to a large frying pan and bring to a foam, then fry the sage leaves and gnocchi until brown and crisp.
- Serve with parmesan and the remaining butter from the pan.