Gnocchi with Sage Brown Butter

• 2 lb russet potatoes (baked and riced)
• 1 cup all-purpose flour (plus more for dusting)
• 1 egg
• ½ cup Parmesan cheese (grated)
• 6 tbsp butter
• 12 fresh sage leaves
• 1 tsp salt

How to Make It

1. 1

   Mix warm riced potato, flour, egg, salt, and half the Parmesan into a dough. Don't overwork.

2. 2

   Roll into logs and cut into 1" pieces. Press lightly with a fork for ridges.

3. 3

   Cook in boiling salted water until they float, about 2-3 minutes. Drain.

4. 4

   Melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is brown and nutty and sage is crispy.

5. 5

   Add gnocchi and toss in brown butter.

6. 6

   Serve with remaining Parmesan.