Gnocchi di Patate

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, about 30-40 minutes.
2. Drain the potatoes and let them cool slightly. Peel the potatoes while still warm and pass them through a potato ricer onto a clean work surface.
3. Sprinkle the flour over the riced potatoes, add the beaten egg and salt. Gently mix the ingredients with your hands until a dough forms. Be careful not to overwork the dough.
4. Divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch (2 cm) in diameter. Cut the ropes into 1-inch (2.5 cm) pieces.
5. To shape the gnocchi, roll each piece over the tines of a fork to create ridges on one side and a dimple on the other.
6. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
7. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 2-3 minutes.
8. Add the cooked gnocchi to the skillet and toss to coat in the butter and sage. Season with salt and pepper to taste.
9. Sprinkle the Parmigiano-Reggiano cheese over the gnocchi and serve immediately.