Gnocchi with Sage Butter

How to Prepare

1. Boil the potatoes in a large pot of salted water until tender, about 20-25 minutes. Drain and let cool slightly.
2. Peel the potatoes and pass them through a potato ricer or mash them in a large mixing bowl until smooth.
3. Add flour, egg, and a pinch of salt to the mashed potatoes. Mix until a soft dough forms.
4. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1 inch thick, on a lightly floured surface.
5. Cut the ropes into 1-inch pieces. Roll each piece over the tines of a fork to create ridges.
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. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy, about 2-3 minutes.
8. Add the cooked gnocchi to the skillet and toss to coat in the sage butter. Season with salt and pepper to taste.
9. Serve immediately, garnished with grated Parmesan if desired.