Gnocchi with Sage Butter

Instructions

1. Cook the potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes. Drain well and let cool slightly until you can handle them. While still warm, peel the potatoes and pass them through a potato ricer or food mill onto a clean work surface.
2. Make the dough
   Sprinkle the riced potatoes with 1 1/2 cups of flour, salt, and nutmeg. Make a well in the center and add the beaten egg. Using a fork, gently incorporate the egg into the potato mixture. Gradually work in the flour from the sides, adding more flour as needed, until a soft, slightly sticky dough forms. Be careful not to overwork the dough or add too much flour, as this will make the gnocchi heavy.
3. Shape the gnocchi
   Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a rope about 1/2-inch thick. Cut each rope into 3/4-inch pieces. To create the traditional ridges, gently roll each piece down the tines of a fork or a gnocchi board, pressing lightly with your thumb. Place the shaped gnocchi on a floured baking sheet in a single layer.
4. Cook the gnocchi
   Bring a large pot of generously salted water to a gentle boil. Working in batches, add the gnocchi to the water. They are done when they float to the surface, usually within 2-3 minutes. Using a slotted spoon, transfer the cooked gnocchi to a plate and continue with the remaining batches.
5. Prepare the sage butter
   While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the crushed garlic and cook for 1 minute. Add the sage leaves and continue cooking until the butter turns a light golden brown and smells nutty, about 3-4 minutes. Remove and discard the garlic cloves.
6. Finish the dish
   Add the cooked gnocchi to the brown butter sauce and gently toss to coat. Cook for an additional minute to allow the gnocchi to absorb some of the flavors. Remove from heat and sprinkle with grated Parmigiano-Reggiano cheese and freshly ground black pepper.
7. Serve
   Transfer the gnocchi to warm serving plates. Drizzle with any remaining brown butter sauce from the pan and garnish with additional grated cheese if desired. Serve immediately while hot.