gnocchi with a sage brown butter sauce

2 pounds russet potatoes
3 eggs, lightly beaten
1 cup flour
1/2 teaspoon salt

4 tablespoons butter
1/8 teaspoon of kosher salt
1 teaspoon dried sage
grated Parmesan cheese for garnish

Boil the potatoes in a large pot of water for about 30 minutes until they can be easily pierced with a fork. When completely cooked, remove from the water, but save the water for later. Let the potatoes cool slightly before peeling so that you don't burn yourself. Once peeled, mash in a large bowl. Let cool until only slightly warm, then mix in the egg. Combine the flour and salt, then add this to the potatoes and stir to combine. Bring the potato water back to a boil. Lightly flour your working surface so that the mixture won't stick, and roll out a handful of the dough into a long log, to a width of about 3/4"-round. Slice into pieces about 1" long, and add to the boiling potato water. You can continue to roll out the dough and slice into pieces while the gnocchi cooks in the water. When the gnocchi rises to the surface, it is done and can be removed from the pot with a slotted spoon and collected in a separate bowl away from the heat. Once you have rolled out the last log and added the sliced pieces to the boiling water, begin to make the sage brown butter sauce. Melt the butter over medium heat in a large skillet. Stirring every once in a while, let cook until the butter begins to foam. Turn down the heat to medium-low and let cook until brown flecks appear on the bottom of the pan. At this point, add the dried sage and let simmer for a couple more minutes. Then add the cooked gnocchi to the pan and stir to coat evenly. Serve warm with grated parmesan cheese on top!

I served the gnocchi with roasted sweet potatoes, butternut squash, and brussels sprouts and a wild rice soup (the soup was absolutely amazing.. I'll have to post that recipe soon!)

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