Preheat the oven to 350F. Using a fork, poke a few holes into the potatoes and place on a baking tray. Bake for 1 hour or until potatoes are fully cooked.

Split the potatoes lengthwise, and while hot, scrape out the flesh and pass through a ricer or use a potato masher. Add the dried sage, nutmeg and salt.

Save the skins for potato skin crisps (see note below).

Now, place the mash in a pile on a flat board or counter. Make a well in the middle and layer approx. ½ cup of flour, followed by the egg yolks, followed by another ½ cup of flour.

Using a dough scraper, ‘chop’ the potato into the flour and eggs until roughly combined. Chef Keller says this should be a 15- 30 second process, but it took me approx. 40-45 seconds.

Melt butter in a small saucepan over low heat. Once melted, add the garlic. Gently pan fry for approx. 4-5 minutes, until soft, but not brown.

Now, add the white wine or prosecco, turn the heat up to low-medium and cook until the wine is reduced by half, approx. 4-6 mins.

Next, gradually whisk in the heavy cream then add the thyme and a little pinch of salt. Simmer for 6-8 minutes on low. Gently whisk every minute or so to prevent sticking.

Remove sauce from heat and whisk in the parmesan then grate a little fresh nutmeg and finally add the vinegar. Season to taste with salt and freshly ground pepper.

Finally joyfully pour the sauce over the delightfully crispy gnocchi and finish with a drizzle of honey.