Gnocchi di Grano Saraceno - Buckwheat and Potato Gnocchi

Being asthmatic, I like to spend as much time as I can up in the mountains, where I enjoy long walks with deep and regular breathing.
I always like to explore the local food, wherever I am. One of the most popular ingredients from the Alps is buckwheat flour. Gnocchi di grano saraceno (buckwheat gnocchi) are a typical example from an alpine kitchen. You can taste them in many restaurants and alpine huts. 

There are different recipes of these gnocchi,  but the one I prefer is made with mashed potatoes. They soften the hardness of the buckwheat flour, giving gnocchi a delicate texture.  
To get the best finish, it is essential to also add white flour to the mixture - the same amount of buckwheat flour - and dressing the gnocchi with butter, sage and Parmesan.

Gnocchi di Grano Saraceno  
Buckwheat and Potato Gnocchi

Gnocchi
500 baking potatoes
125 g white flour
125 g buckwheat flour
1 egg, lightly beaten
Sea salt
Dressing
100 g butter
5 sage leaves
50 g Parmesan to serve

Serves 4
Preparation time: 20 minutes
Cooking time: 45 minutes

1. Boil the potatoes in their skins for about 30-40 minutes, until tender. Drain and peel while still hot. Sieve the potatoes with a potato ricer on the work surface. 
2. In a bowl, mix the flours.
3. While still hot, sprinkle the potatoes with salt; add the flours and the egg. Knead gently and quickly, until smooth. Do not overwork it.
4. Cut a piece of the dough and roll it into a long sausage shape, the thickness of your thumb. Roll it on a floured surface and cut it into pieces of 2½ cm. Do the same for all the dough. 
5. Arrange the gnocchi on a tea towel, sprinkled them with extra flour.
6. Cook the gnocchi in a large saucepan of boiling salted water. Add three handfuls at a time and cook for about 3 minutes, until they come up to the surface. 
7. With a slotted spoon, remove them and place in a warmed serving dish. 
8. In a small pan, melt the butter with the sage and cook on high heat for 3 to 5 minutes, until golden.
9. Add the butter to the gnocchi, toss gently to coat.
10. Sprinkle with Parmesan.
11. Serve at once.