Ingredients:

  • 2 lbs (900g) Russet potatoes, unpeeled
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil unpeeled potatoes until tender. Drain and let cool slightly until you can handle them.
  2. Rice the potatoes while still warm into a large bowl.
  3. Add flour, egg, salt, and nutmeg to the riced potatoes. Gently combine until just coming together.
  4. On a lightly floured surface, roll the dough into long ropes about 3/4 inch in diameter. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
  5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Cook until they float to the surface, plus about 30 seconds more.
  6. While the gnocchi are cooking, melt butter in a skillet over medium heat. Cook until the butter turns golden brown and smells nutty. Stir in the sage leaves.
  7. Use a slotted spoon to transfer the cooked gnocchi directly into the brown butter sauce. Toss gently to coat. Stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.