Potato & Sage Gnocchi with Brown Butter & Brassica Flowers

This dish is all about comfort and simplicity – pillowy gnocchi made with earthy, floury Arran Victory potatoes, finished in nutty brown butter with fragrant sage and a scattering of brassica flowers for colour and freshness. Try topping with roasted Corno di Toro peppers or wilted Black Magic kale for a vibrant seasonal twist.

1kg Arran Victory potatoes
150g plain flour (plus extra for dusting)
1 egg yolk
Sea salt and black pepper
100g unsalted butter
A small handful of fresh sage leaves
A handful of brassica flowers (or tender greens, for garnish)
Grated Parmesan or hard cheese, to serve

Boil the potatoes whole, in their skins, until tender. Drain, allow to steam dry slightly, then peel and pass through a potato ricer while still warm. On a lightly floured surface, gently mix the warm potato with the egg yolk, a good pinch of salt, and just enough flour to bring it together into a soft dough – it should be smooth but not sticky.

Roll the dough into long ropes about 2cm thick, then cut into small pieces. If you like, roll each over the back of a fork for ridges. Dust lightly with flour. Bring a large pot of salted water to a simmer. Drop in the gnocchi in batches; they’re ready when they rise to the surface. Lift out with a slotted spoon and drain well.

In a wide pan, melt the butter until it turns nutty and golden. Add the sage leaves and fry until crisp, then toss in the gnocchi to coat. Season well with salt and pepper. Divide between warm plates, spoon over the brown butter and sage, and scatter with brassica flowers and a grating of Parmesan.