Italian Gnocchi with Sage and Brown Butter

Ingredients

• 2 pounds russet potatoes, peeled
• 1 cup all-purpose flour, sifted
• 1 large egg
• 1 teaspoon salt

• 1 cup unsalted butter, cubed
• 10 leaves fresh sage, whole
• 1 cup Parmesan cheese, grated

Method

1. 01
   Boil the peeled potatoes in salted water until tender, about 20 minutes. Drain and allow to cool slightly.
2. 02
   Pass the warm potatoes through a ricer or mash them until smooth and free of lumps.
3. 03
   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. 04
   Gently mix the egg into the potatoes using your hands, gradually incorporating the flour until a soft dough forms.
5. 05
   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. 06
   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. 07
   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. 08
   Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat the gnocchi with the sauce.
9. 09
   Serve the gnocchi hot, garnished with grated Parmesan cheese.