Ingredients

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Steps

Place porcini in a saucepan, cover with water and set over high heat. Bring to a boil, remove from heat and allow to sit for 10 minutes until softened. Remove porcini from water and finely chop. Set aside.
Place potato in a saucepan, cover with water and set over high heat. Bring to a boil, reduce heat to medium and allow to gently boil until soft, about 25 minutes.
While the potatoes are cooking, make the stuffing. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add onion, porcini mushrooms and finely chopped sage and fry until golden. Remove from heat and set aside.
Drain potatoes and mash. Pass through a drum sieve into a bowl. Add flour, egg yolk and ¼ teaspoon salt and stir to combine.
Lay a piece of plastic wrap on a work surface. Place mashed potato on top and spread to 1 cm thickness. Add stuffing mix and spread. Roll tightly and secure ends to make a firm roll.
Bring a saucepan of water to a boil over high heat. Add potato roll and cook until set, about 10-12 minutes. Remove from water, unwrap plastic and slice 2 cm thick.
Place remaining 100 ml olive oil in a frypan and set over medium heat. Add gnocchi slices and fry until lightly brown on both sides. Remove from frypan and set aside.
Add remaining sage leaves to the frypan and cook until crispy. Season and remove from heat.
To serve, place gnocchi slices in a bowl with crispy sage leaves.