Ingredients

Method

Bring a large pot of water to the boil and add the potatoes. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a potato masher or fork.

Combine 1 cup of mashed potato, flour and egg in a large bowl and knead until it forms a ball. Roll small portions of the mixture into long sausage shapes and cut into 1/2" pieces.

Bring a large saucepan of salted water to the boil and drop the gnocchi into the water and cook for 3-5 minutes or until they have risen to the top of the water. Drain and set aside.

In a large skillet, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma.

Add the sage leaves to the skillet and cook until crisp, about 1-2 minutes. Using a slotted spoon, remove the sage leaves and set aside.

Add the cooked gnocchi to the skillet with the brown butter, tossing to coat. Cook for 1-2 minutes until the gnocchi are slightly golden and crispy.

Season the gnocchi with salt and black pepper. Remove from heat and sprinkle with the grated Parmesan cheese.

Serve the gnocchi immediately, topped with the crispy sage leaves.