Italian Gnocchi with Sage Butter

Ingredients

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

• 1 cup unsalted butter, cut into pieces
• 12 leaves fresh sage, whole
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Boil the peeled potatoes in a large pot of salted water until tender, about 20 minutes. Drain and let cool slightly.
2. 02
   Mash the potatoes using a potato ricer or fork until smooth. Spread them out on a baking sheet to cool.
3. 03
   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. 04
   Knead the mixture gently until a dough forms, adding more flour if necessary. Be careful not to overwork the dough.
5. 05
   Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch pieces.
6. 06
   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. 07
   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. 08
   Add the cooked gnocchi to the skillet and toss to coat in the sage butter. Season with freshly ground black pepper.
9. 09
   Serve the gnocchi immediately, garnished with additional sage leaves if desired.