Pan-fried potato gnocchi with crispy sage and browned butter

Stab the potato all over to release steam.

Bake until soft and squishy, about an hour, or microwave about 10 minutes.

Let it cool briefly, pull the flesh out with fingers, discarding leathery bits from next to the skin.

Mash smooth with a ricer or fork; make a well in the centre.

Add the egg yolk, a pinch of salt per portion and some pecorino; break up the yolk.

Add flour a little at a time until it comes together into a smooth, moldable, not-too-sticky dough, working it enough to give chew.

Let the dough sit about 15 minutes so the flour hydrates.

Roll into a snake, halving it when too long; cut into bite-size pillows, kicking each away with the knife so the cut sides do not touch.

Drop the gnocchi into boiling water almost one at a time and stir so they do not stick to the bottom.

Melt a large knob of butter in a non-stick pan over medium heat.

When the gnocchi all float, about two minutes, drain them as dry as possible.

Fry in the butter, keeping them moving, until well browned.

Add whole sage leaves and fry until crispy, adding more butter if the pan looks dry.

Taste and add a little salt; plate and cover with grated pecorino.

Grate over orange zest.