Step 1

Wash the potatoes, and cook in simmering water until they are soft. Peel them while they're still warm and press through a potato ricer. Spread onto a baking sheet and set aside to allow the water to evaporate.

Step 2

Once cooled, knead the egg and flour into the potatoes. Season with salt and nutmeg, and form into a long, thin roll.

Step 3

Cut into one-inch pieces and use your hands to form bite-sized, finger shaped dumplings by rolling them with your palms.

Step 4

Cook them in lightly boiling salted water until they come to the top. Take out with a skimmer, and leave to cool a bit.

Step 5

Melt the butter in a pan. Add some sage leaves and wait for them to become crispy.

Step 6

Add the dumplings and sauté for 5-10 minutes until golden brown.

Step 7

Serve immediately, garnished with some fresh sage leaves.