Brown Butter Gnocchi with Sage

2 -3 Servings

INGREDIENTS

• 2 large of baking potatoes
• 1 large of egg yolk
• 1 teaspoon of salt
• ½ cup of all-purpose flour
• 4 tablespoons of butter
• 8 sage leaves
• Freshly ground black pepper
• Parmigiano-Reggiano cheese grated

METHOD

1. Pierce the potatoes with a fork and bake at 220°C for one hour.
2. Halve the potatoes. Discard the skins and spoon into potato ricer.
   
3. Measure 1 cup of potato and mix with egg yolk, flour & salt.
   
4. Knead gently until smooth and divide dough into two pieces.
5. Sprinkle with flour to avoid sticking, and roll each piece into a 2.5 cm rope. Cut into 2.5 cm pieces.
6. Boil gnocchi for two minutes in well-salted water.
   
7. Meanwhile, melt butter in a large nonstick skillet over medium heat and sauté sage leaves until butter turns a deep nutty brown.
   
8. Add gnocchi to the butter and toss over medium-high heat for a minute or two.
   
9. Serve with grated Parmigiano-Reggiano cheese.