Crispy Rosemary Potato Gnocchi

Preheat the oven to 200°C (180°C fan / 400°F). Pierce the potatoes all over with a fork and bake directly on the oven rack for 50–60 minutes until completely tender through to the centre. Split them open immediately and scoop the flesh into a potato ricer or fine sieve, pressing it through onto a clean work surface. Spread the riced potato out and leave to steam-dry for 5 minutes — removing as much moisture as possible is the single most important step for light, non-gluey gnocchi.

Make a well in the centre of the warm riced potato. Add the flour, egg yolk, and fine salt. Using a bench scraper or your hands, bring the mixture together with as few strokes as possible — overworking develops gluten and makes the gnocchi tough. The dough should be soft, slightly tacky, and just hold its shape. Divide into 4 portions, roll each into a 2cm-thick rope on a lightly floured surface, and cut into 2cm pieces. Roll each piece over the back of a fork to create ridges that hold sauce.

Bring a large pot of well-salted water to a rolling boil. Cook the gnocchi in two batches — drop them in and wait. They are ready about 30 seconds after they float to the surface. Remove with a slotted spoon and transfer to a lightly oiled tray. Do not rinse them. Pat gently dry with kitchen paper — surface moisture is the enemy of a good crust in the pan.

Heat the olive oil in a large non-stick or cast-iron frying pan over high heat until shimmering. Add the gnocchi in a single layer — do not crowd the pan or they will steam. Leave completely undisturbed for 2–3 minutes until a deep golden crust forms on the underside, then flip and repeat. Add the butter, rosemary sprigs, and crushed garlic to the pan. As the butter foams and turns nut-brown, tilt the pan and baste the gnocchi continuously for 1 minute. Season generously, remove the rosemary and garlic, and serve immediately with a blizzard of Parmesan.