Italian Gnocchi with Sage and Brown Butter

Ingredients

Instructions

1. 1 Boil the peeled potatoes in salted water until tender, about 20 minutes. Drain and allow to cool slightly.
2. 2 Pass the warm potatoes through a ricer or mash them until smooth and free of lumps.
3. 3 Spread the potatoes on a clean surface, sprinkle with flour, and add salt. Make a well in the center and crack the egg into it.
4. 4 Gently mix the egg into the potatoes using your hands, gradually incorporating the flour until a soft dough forms.
5. 5 Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch thick, then cut into 1-inch pieces to form the gnocchi.
6. 6 Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
7. 7 In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 3 minutes.
8. 8 Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat the gnocchi with the sauce.
9. 9 Serve the gnocchi hot, garnished with grated Parmesan cheese.