*Sauteed Potato Gnocchi with Egg*
Serves 2

This makes a hearty, quick and simple supper for two.  A variation on my regular posh egg and chips recipe.

500g of refrigerated potato Gnocchi (a generous 1 pound)
2 TBS good quality olive oil
1 TBS butter
2 fat cloves of garlic, peeled and bruised and left whole
3 springs of fresh sage
2 large free range eggs, at room temperature preferably
sea salt and freshly ground black pepper
Finely grated Parmesan Cheese (grate it yourself, preferably)

Put a pot of lightly salted water on to boil.  Place the olive oil and butter in a large nonstick skillet along with the garlic and sage.  Heat gently while you cook the gnocchi.
Cook the Gnocchi according to the package directions.  Once they are done and float to the surface, scoop out with a slotted spoon and drop into the infused and heated oil/butter mixture.  Turn the heat up and cook, stirring occasionally until they begin to turn golden brown and the sage leaves crisp up.  If the garlic looks like it is going to burn, lift it out and place on top of some of the gnocchi.  Make two hollows in the bed of gnocchi and drop an egg into each.
  Cover with a lid and cook over medium low heat, just until the whites are set.  Season to taste with some sea salt and freshly ground black pepper.  Serve at once, divided in half and placed onto heated plates.  Sprinkle some cheese on each serving.  The gnocchi is delicious dipped into the egg yolks.