Homemade Gnocchi with Sage and Brown Butter

You thought homemade pasta was the shit? Wait til you make your own gnocchi! This is going to blow. Your. Friggin. Mind.

Ingredients:

• 1 lb peeled Russet potatoes
• 1 cup AP flour
• 1 large egg
• 1 tsp salt
• 8-10 tbsp unsalted butter
• 12 fresh sage leaves
• Lemon zest
• Fresh grated parmesan, for topping
• S&P

Steps:

1. In a large pot, cover the peeled potatoes with cold water and bring to a boil
2. Cook the potatoes for 22-25 minutes, until they can be easily pierced with a fork
3. Drain and mash thoroughly or put through a potato ricer
4. Mix together the flour and salt, then make a well and combine in the egg and riced / mashed potatoes
5. Mix together everything until it forms a nice dough that isn’t too sticky
6. Working in batches, roll out the dough into logs roughly 1 inch thick, and cut into sections
7. Toss the individual pieces lightly with flour to prevent sticking
8. Bring a large pot of water to a boil
9. Add the gnocchi to the water,being sure not to over crowd the pot, and wait until the gnocchi rise to the top – then cook for 1 additional minute
10. In a large, wide-lipped pan, melt 1 tbsp butter
11. Once melted and hot, add the gnocchi in a single layer and sear on each side – roughly one minute per side, then transfer to a plate to stop the cooking (NOTE: Depending on if you are making all of the gnocchi now, you may have to do this in batches)
12. Add the rest of the butter into the pan and allow to melt and become frothy, and brown flecks should begin forming at the bottom – be careful not to let this burn / turn to black!
13. Add the sage leaves to the butter and cook until the leaves crisp up, roughly 2-3 minutes
14. Remove the pan from heat and add in the gnocchi
15. Top with some leon zest, S&P, and some freshly grated parmesan and enjoy!