Ingredients:

  • 2 pounds (900g) russet potatoes
  • 1 teaspoon salt
  • 1 large egg
  • 1 to 1.5 cups (125-185g) all-purpose flour, plus extra for dusting
  • 6 tablespoons (85g) unsalted butter
  • 10-15 fresh sage leaves
  • Freshly cracked black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Boil whole potatoes in salted water until tender, about 30 minutes. Drain and let cool slightly before peeling.
  2. Mash the potatoes until smooth and let cool completely. In a large bowl, combine mashed potatoes, salt, and egg. Mix gently. Gradually add flour until a soft dough forms. Avoid overworking.
  3. Divide the dough into quarters. Roll each portion into a rope about 1/2 inch thick. Cut into 1-inch pieces. Use a fork to create ridges on each piece.
  4. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches, until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
  5. In a skillet, melt butter over medium heat until it turns golden brown and has a nutty aroma. Add sage leaves and sauté until crispy, about 1-2 minutes.
  6. Transfer gnocchi to the skillet, tossing to coat with brown butter. Season with black pepper and serve with grated Parmesan.