Bake the potatoes at 200 degrees for around an hour until a skewer goes straight through.

Strip the leaves from the Cavolo nero and add them to a frying pan with a very small amount of water. Pop the lid on and let it steam until soft. Blitz in a food processor to a smooth paste. Once smooth you can add the eggs, and then blitz again.

While the potatoes are still hot but cool enough to handle, scoop out the insides and pass them through a sieve. Weigh out 1kg of the soft potato.

To the potato add the blitzed Cavolo nero and the flour. Mix it together and then Roll into thin sausage shapes, using a little flour to stop them from sticking, then chop into 1-inch pieces to make your gnocchi.

Cook the gnocchi in salted boiling water for a few minutes. You’ll know they are done as they float to the top

For the brown butter sauce, melt the butter in a frying pan. Once melted cook for 2-3 minutes until it starts to turn brown and smells a bit nutty. Add the sage leaves and cook for a minute, then the garlic and cook for 30 seconds. Now add a few tablespoons of starchy pasta water. Toss the pan until the sauce emulsifies – should look lovely and glossy. Add the gnocchi. Shake to coat, season and add more pasta water until you have the right consistency. Season with the lemon juice and add a generous handful of grated parmesan. Toss again and serve.

Scoop the gnocchi onto a plate and drizzle the sauce over the top. Add more parmesan and enjoy!