Potato Gnocchi

Ingredients

• 2 large egg yolk 
• 1.5 cups flour all-purpose as needed plus more
• 4 servings kosher salt 
• 4 servings nutmeg freshly ground
• 0.8 cup parmesan grated
• 3 pounds baking potatoes peeled
• 8  sage fresh
• 0.8 cup butter unsalted ()

Equipment

• baking sheet
• pot
• potato ricer

Directions

1. Place the potatoes in a medium stock pot and add enough cold water to cover by about 2 inches. Salt the water and bring it to a boil over moderately high heat. Cook the potatoes until easily pierced with a fork, 12 to 14 minutes, depending on the size of the potatoes.
2. Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Push the potatoes through a food mill or potato ricer onto a lightly floured work surface.
3. Gather the potatoes into a mound and make a well in the center.
4. Sprinkle half the flour into the well and gently add in the eggs, egg yolk, and nutmeg.
5. Mix the ingredients by hand until a soft dough forms. If necessary, add more flour, a little at a time, until the dough has a smooth, evenly moistened consistency.
6. Lightly flour your work surface and divide the dough into six or eight portions.
7. Roll the portions into 1-inch-thick ropes and cut the ropes into 1-inch pieces.
8. Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be kept, on a floured baking sheet and loosely covered, in the refrigerator up to 8 hours.
9. When you're ready to serve the gnocchi, bring a large pot of salted water to a boil.
10. Add the gnocchi and stir a few times to submerge and separate them. Cook at a gentle boil until the gnocchi are tender and just beginning to float, 2 to 3 minutes.
11. Drain the gnocchi thoroughly and serve with a desired sauce or cheese.
12. In a medium pot over medium-high heat, melt 3/4 cup (1 1/2 sticks) unsalted butter with 8 torn fresh sage leaves. Cook until the butter is slightly browned and smells nutty, 2 to 3 minutes.
13. Place the gnocchi in a serving dish and sprinkle with 3/4 cup grated Parmigiano-Reggiano cheese. Spoon the brown butter over the gnocchi and garnish with the sage leaves.