Directions

Directions

1. Pierce the potatoes with a fork & bake at 425 degrees for one hour.
2. Halve the potatoes. Discard the skins and spoon into potato ricer.
3. Measure 1 cup of potato & mix with egg yolk, flour & salt.
4. Knead gently until smooth & divide dough into two pieces.
5. Sprinkle with flour to avoid sticking, and roll each piece into a 1-inch rope. Cut into 1-inch pieces.
6. Boil gnocchi for two minutes in well-salted water.
7. Meanwhile, melt butter in a large nonstick skillet over medium heat & sauté sage leaves until butter turns a deep nutty brown.
8. Add gnocchi to the butter & toss over medium-high heat for a minute or two.
9. Serve with grated Parmigiano-Reggiano cheese.