Almond Gnocchi with Sage Butter and Pecorino Cheese Recipe

Boil whole unpeeled potatoes until tender, about 30 minutes; drain and let cool enough to handle. Peel; put through potato ricer or food mill.

In bowl, mix potatoes, egg yolk, almonds and salt; with hands, gently mix in flour, adding more flour, if necessary, until mixture is no longer sticky. Press together to form dough; divide into quarters.

On lightly floured surface, roll each dough quarter into 1/2-inch/1 cm diameter rope; cut into 1-inch/2.5 cm pieces. (Make-ahead: Cover with plastic wrap; keep at room temperature for up to 4 hours.)

In large pot of boiling salted water, cook gnocchi until they float to top; with slotted spatula or spoon, transfer to warm shallow serving bowl and keep warm.

Sage Butter: In skillet over medium heat, melt butter. Add shallots and pepper; fry until soft but not browned, 2 to 3 minutes. Add sage leaves; fry until fragrant, about 1 minute. Scrape over gnocchi; toss to coat. Shave cheese over top to taste.

Makes 6 servings.