Ingredients

• 3/4 pounds Russet potatoes, peeled & cubed
• 1 egg yolk
• 4 ounces flour, all-purpose
• salt to taste
• white pepper, to taste
• dash of nutmeg
• 2 tsp. butter, softened
• 1/4 cup Parmesan cheese, grated
• 3 tablespoons butter
• 6-8 sage leaves, fresh

Directions

Peel potatoes. Cut into large pieces. Boil until tender. Run through a food mill or potato ricer. Make a well in the potatoes and add salt, pepper, eggs, and butter. Add flour and cheese and mix thoroughly. Knead lightly for 30 seconds. The dough should be soft and pliable. Cut into quarters. Roll each quarter into long logs approximately 3/4 inch in diameter. Cut the log into 1 inch pieces. Lightly dust with flour to keep from sticking and place on parchment paper. Form into almond shapes. Lightly score both sides with a table fork. Drop into salted boiling water. As soon as the gnocchi float they are done and should be removed immediately. Retain the boiling liquid. Add the second amount of butter to a large skillet and cook until slightly browned. Lightly rub sage leaves by hand and add to the browned butter in skillet. Sauté in butter. Add a small amount of the gnocchi cooking liquid/water to the sauté pan to thicken the sauce. Add gnocchi and stir to coat with sauce. Serve immediately. *Gnocchi can be served with tomato or cream sauces as well.