Wash the potatoes thoroughly, boil them in salted water until tender, let the steam escape and, while still warm, mash them finely or push them through a ricer.
Make a simple gnocchi dough from the potato mixture, shape it into ropes, cut into pieces and press lightly with a fork if you like.
Cook the gnocchi in simmering salted water until they rise to the surface, then lift them out carefully and drain briefly.
Gently melt the butter in a wide frying pan and slowly let it turn golden brown with the sage, garlic and walnuts so the flavours can develop.
Stir in the lemon zest and a little lemon juice, add the gnocchi to the sage butter and toss everything carefully. Season with coarse sea salt flakes.
Arrange on plates, sprinkle with hard cheese and serve hot.
Good to know
Sometimes a really good meal doesn't take much. Here soft, golden warmth meets nutty toasted notes and a fresh, delicate edge.
Swaps
Butter → ghee (contains only traces of lactose, good for high heat); walnuts → hazelnuts (similarly nutty, with fibre); hard cheese → vegetarian hard cheese made from sheep's milk (stronger flavour); butter → olive oil (more monounsaturated fats)
Allergens
Contains milk and tree nuts. Usually suitable for children if the walnuts are finely chopped or swapped; during pregnancy, the ingredients are no cause for concern in normal cooking quantities.
