Gnocchi with Brown Butter and Sage

Instructions

1. Prepare the potatoes
   Preheat the oven to 400°F (200°C). Pierce the potatoes several times with a fork and place them on a baking sheet. Bake until completely tender when pierced with a knife, about 45-60 minutes. Let cool slightly, then peel while still warm and pass through a potato ricer or food mill into a large bowl.
2. Make the gnocchi dough
   While the potatoes are still warm, add the egg, salt, and nutmeg. Gradually incorporate the flour, about ½ cup at a time, gently kneading until a soft, slightly sticky dough forms. Be careful not to overwork the dough or the gnocchi will become tough.
3. Shape the gnocchi
   Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a rope about ½-inch thick. Cut each rope into ¾-inch pieces. For the traditional ridged pattern, roll each piece against the tines of a fork or a gnocchi board, pressing lightly with your thumb to create an indentation on one side and ridges on the other.
4. Cook the gnocchi
   Bring a large pot of generously salted water to a boil. Working in batches, add the gnocchi and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the cooked gnocchi to a plate lined with a clean kitchen towel.
5. Make the brown butter sauce
   In a large skillet over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Add the sage leaves and cook until crisp, about 30 seconds. Remove from heat and stir in the lemon juice (be careful, as it may splatter).
6. Combine and serve
   Add the cooked gnocchi to the skillet with the brown butter sauce and gently toss to coat. Return to medium heat and cook for 1-2 minutes until the gnocchi are lightly crisped on the exterior. Remove from heat, add the grated Parmigiano-Reggiano, and toss to combine. Season with freshly ground black pepper to taste.