Gnocchi with Courgettes

Gnocchi Dough

• 100 g Parmesan cheese, cut in pieces (2 cm)
• 700 g floury potatoes (e.g. Maris Piper), cut in pieces that fit through mixing bowl lid (see tip)
• 1400 g water
• 150 g plain flour
• 1 medium egg
• 1 - 2 pinches fine sea salt, plus 0.5 tsp
• plain flour, plus extra for dusting
• water, for cooking gnocchi

Courgettes

• 300 g courgettes, ends removed
• 20 g olive oil
• 50 g unsalted butter, diced
• 10 g fresh sage leaves
• 1 - 2 pinches fine sea salt, to taste