Potato Gnocchi with Sage Butter Sauce

• 1 kg starchy potatoes (like Yukon Gold)
• 300 g all-purpose flour
• 1 egg
• 100 g unsalted butter
• 1 bunch fresh sage leaves
• 1/2 cup grated Parmesan cheese

Instructions

1. 1

   Place the potatoes (unpeeled) in a large pot and cover with cold salted water. Bring to a boil and cook for 20-25 minutes until tender when pierced with a knife. Drain and let them steam dry for 5 minutes. Peel while still warm and pass through a ricer or mash until smooth.

2. 2

   In a large bowl, combine the mashed potatoes with the flour and egg. Mix gently until a soft dough forms. Be careful not to overwork the dough or the gnocchi will be tough.

3. 3

   On a lightly floured surface, divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a gnocchi board to create ridges.

4. 1

   Bring a large pot of salted water to a boil. Drop the gnocchi in carefully. Cook for 2-3 minutes, or until they float to the surface. Drain gently or remove with a slotted spoon.

5. 2

   While the gnocchi cook, melt the butter in a large skillet over medium heat. Continue cooking until the butter turns a golden brown color and smells nutty (beurre noisette). Add the fresh sage leaves and fry for 1 minute until crisp.

6. 3

   Add the cooked gnocchi to the skillet and toss to coat in the brown butter and sage. Cook for another 1-2 minutes to lightly crisp the outside of the gnocchi.

7. 4

   Remove from heat and sprinkle generously with grated Parmesan cheese before serving.