Vitelotte potato gnocchi with sage butter and cheese shavings

Vitelotte potatoes, sometimes incorrectly called purple for their flesh, are also called black or truffle potatoes. An ancient variety from Peru, they are grown in France and Italy too. Rich in anthocyanins, they prevent cancer and ageing. They look uninviting and are awkward to peel, but their flesh colour is wonderful for many recipes.
INGREDIENTS FOR 4 PEOPLE
1 kg Vitelotte potatoes
120/150 g Italian '00' flour
1 egg
Salt
DRESSING
100 g butter
6 or 7 sage leaves
Pepper
Mountain cheese shavings of your choice
I wash potatoes thoroughly in cold water.

I boil from cold water about 30/40 minutes, piercing to check.

I peel hot; any remaining skin will stay in the ricer.

I rice while hot.

I add egg and little salt.

Then flour.

I knead to firm, not stiff dough. Mine needed 120 g flour; add gradually and form a uniform ball.
</a I form even ropes.

I cut small pieces as for ordinary gnocchi.

I ridge them on a board.

I melt butter and sage in a pan.

I add gnocchi to boiling salted water.

Once floating, I drain into butter and toss for a few minutes.

I prepare fairly flavourful cheese shavings; I chose mountain cheese from S. Candido.

I decorate with cheese and sage, adding ground pepper if liked.