Materials Use an old-fashioned food mill or ricer for perfectly smooth mashed potatoes. You could also make this using half celeriac, squash or sweet potatoes.

Directions 1. Bake potatoes in a preheated 400°F (200°C) oven for 1 hour, or until very tender. Cut into quarters and cool slightly. Peel and put through a food mill or ricer. Stir in salt.

2. While potatoes are still warm, knead in flour 1⁄2 cup (125 mL) at a time. Knead until dough is only slightly sticky.

3. Divide dough into four pieces and roll into ropes about 3⁄4 inch (2 cm) thick. Cut into 1-inch (2.5cm) pieces and roll each piece along the tines of a fork (to create indentations to hold the sauce).

4. Place potato gnocchi on a baking sheet lined with a floured tea towel and refrigerate for up to a day.

5. Bring a large pot of salted water to a boil. Add potato gnocchi and cook for about 3 minutes, or until they all come to the surface and water returns to a boil. Cook for 2 minutes longer. Drain well.

6. Toss immediately with butter, sage and salt.

Makes 8 servings