Root gnocchi with sage and lemon butter sauce

Peel the potatoes and carrots. Cut into equal pieces and boil in water with salt in 25 min. Until done.

Drain the potatoes and let evaporate for 10 minutes. Stamp finely with the puree mash and let cool for 10 minutes.

Meanwhile, clean the lemon and grate the yellow skin. Cut the sage finely.

Split the egg (only egg yolk is used). Grate the cheese.

Mix the flour, ⅔ of the cheese, the lemon zest, the sage, egg yolk, the egg and the salt through the potatoes and carrots.

Dust your hands and the worktop with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.

Divide the dough into pieces. Roll out into rolls of 1½ cm thick. Cut into pieces of 2 cm (gnocchi).

Push a ridge pattern with the teeth of a fork on one side of the gnocchi.

Bring a pot of water with salt to the boil. Boil the gnocchi in portions for 2 minutes.

Scoop out of the pan with a slotted spoon and keep warm on a plate under a lid.

Squeeze out half the lemon, cut the rest into segments. Heat the butter in a frying pan, add the gnocchi and the lemon juice (1 tbsp per 30 g butter) and scoop.

Heat 1 min. Sprinkle with the rest of the grated cheese and serve the lemon wedges.