To prepare Potato Gnocchi :

1. Peel agria potatoes and cut into even-sized pieces. Cook in boiling, salted water for 15 to 20 minutes or until tender. Drain and mash with butter, egg, salt and pepper. Add one cup of flour and knead to a soft, manageable dough.
2. Measure tablespoons of mixture and create the gnocchi shape using remaining flour to help form ovals. Fill a large, deep-sided frying pan with salted water. Bring to the boil.
3. Add gnocchi to the pan in batches. Allow gnocchi to rise to the surface. Cook a further three minutes. Remove with a slotted spoon to a warm serving dish. Pour over sauté of peas, broad beans and sage and serve with shaved Parmesan.

To prepare Saute of Peas, Broad Beans and Sage :

1. Thaw frozen broad beans and remove skins. Mix with peas. Peel onion and chop finely. Melt butter in a saucepan.
2. Add onion and cook for one minute, stirring often. Add beans, peas, chopped sundried tomatoes and sage leaves. Cook covered over a gentle heat for five minutes. Add salt and pepper.