Gnocchi with Sage Butter

3 russet potatoes (about 2 pounds)
1 cup flour
3/4 tsp. salt
1/2 cup butter
1/4 cup julienned sage leaves
Parmesan cheese to taste

Bake the potatoes in a 400° oven for an hour. When cool enough to handle, but still warm, peel and rice the potatoes into the flour and salt. Knead the mixture until smooth, but don’t add too much more flour. Cut the dough into smaller balls and roll out into a long rope. Cut into small squares and roll each “pillow” over a gnocchi board to indent it.

In a large pot of boiling, salted water, cook the gnocchi until they float, usually a minute. Drain. In a separate pan, melt the butter and cook until browned. Add the sage, gnocchi, and parmesan cheese to taste.