Preheat the oven to 200c. Line a baking sheet with parchment paper.

Place potatoes onto a baking sheet and pierce them a few times with a fork. Place into oven and bake until tender, about 1 hour. Let them cool completely so you can handle them.

Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Sprinkle some flour on your work surface and divide the dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.

Bring a large pot of salted water to a boil; cook gnocchi until tender, stirring occasionally, about 4-6 minutes. You might need to do this in batches. Remove the gnocchi from the pan with a slotted spoon and place in a bowl.

Heat the olive oil in a frying pan over a medium-high heat.

Add the gnocchi, plus a pinch of salt and pepper and fry the gnocchi for 5-6 minutes, flipping them over until the gnocchi is brown all over.

Remove the gnocchi from the pan and place in a bowl.

Wipe the pan out and then melt the butter over a medium heat. Once melted, continue to cook for a further 2-3 minutes, until it starts to go a very light brown and smells a bit nutty.

Add the fresh sage leaves and cook for a minute. Watch them closely as you don’t want them to burn, they will taste very bitter. They will also crisp up when you take them out of the pan.

Add the garlic and cook for 30 seconds, stirring often.

Add the cooked gnocchi to the pan and sprinkle on the salt and pepper.

Stir together, squeeze in the lemon juice and add the zest and cook for a further minute.

Divide between bowls and top with plenty of parmesan and black pepper.