Potato Gnocchi with Brown Butter and Sage

Ingredients:

Gnocchi

• Coarse salt
• 3 large potatoes (700 - 800 g)
• 1 - 1.5 cups premium wheat flour, plus more for dusting
• 1 large egg

Sage sauce

• 6 tbsp (90 g) butter
• 1 tbsp dried pepper flakes
• 4 sage leaves, cut into thin strips
• 1/2 tbsp. coarsely grated parmesan cheese

Preparation:

1. Prepare gnocchi: Preheat the oven to 190°C. Sprinkle a baking sheet with salt. Prick the potatoes several times with a fork, place them on the baking sheet, and sprinkle with plenty of salt. This will prevent them from burning and will draw out excess moisture. Bake the potatoes until tender, about 45 minutes. Then let them cool.
2. Peel the potatoes and press them through a vegetable press or a sieve. Place the mashed potatoes on a floured work surface and let them cool for 3-4 minutes.
3. Smooth the mashed potatoes over the entire surface. Beat the egg with 1/2 teaspoon of salt and pour over the potatoes.
4. Sprinkle the potato mixture with 1 cup of flour and knead the dough until smooth, adding more flour as needed. Cover the dough with a kitchen towel and let it rest for 10 minutes.
5. Lightly flour your work surface. Divide the dough into 6 pieces and roll them into 1.5 cm diameter sausages. Cut the dough into 2.5 cm pieces, place the gnocchi on a parchment-lined baking sheet, and lightly dust with flour.
6. Prepare the sauce: Melt the butter in a frying pan over high heat and cook, stirring constantly, until browned and fragrant.
7. Bring a large saucepan of salted water to a boil. Drop the dumplings into the boiling water and cook until they float to the surface, then reduce the heat and simmer until tender, about 30 seconds. Heat the brown butter in a skillet over medium heat.
   
   Using a slotted spoon, remove the gnocchi from the pan and add them to the skillet. Add the red pepper flakes, sage, and a few tablespoons of broth, and stir. Remove the pan from the heat and add half the cheese. Divide the gnocchi among plates and sprinkle with the remaining cheese.