Italian Gnocchi with Sage Butter

Ingredients

Instructions

1. 1 Boil the peeled potatoes in a large pot of salted water until tender, about 20 minutes. Drain and let cool slightly.
2. 2 Mash the potatoes using a potato ricer or fork until smooth. Spread them out on a baking sheet to cool.
3. 3 On a clean work surface, combine the mashed potatoes with flour and salt. Make a well in the center and add the beaten egg.
4. 4 Knead the mixture gently until a dough forms, adding more flour if necessary. Be careful not to overwork the dough.
5. 5 Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch pieces.
6. 6 Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
7. 7 In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and the sage is crispy.
8. 8 Add the cooked gnocchi to the skillet and toss to coat in the sage butter. Season with freshly ground black pepper.
9. 9 Serve the gnocchi immediately, garnished with additional sage leaves if desired.