150 grams all-purpose flour, plus some for dusting
1 large egg
Kosher salt to season water
Salt and pepper
1/4 cup (60 milliliters) butter
1/4 cup (60 milliliters) parmesan cheese, grated
1 lemon, juice
8 fresh sage leaves
Directions
Preheat oven to 400F (205C).
Poke potatoes with a fork and place directly on an oven rack. Bake about one hour, until easily pierced with a knife. Let cool.
Cut potatoes in half and scoop out insides. Discard skins.
With a ricer, rice the potatoes, yielding approximately 650 grams. Adjust remaining ingredients as needed to accommodate yield.
On a tabletop create a mound with the potato, make a well in the center of the potato. Add flour to the potato well, then create a well in the center of the flour. Add egg to the flour well, then season with salt and pepper.
Use a fork to mix the eggs, then work in the flour, then the potato. Use a bench scraper to finish forming a dough, adding more flour as needed. Knead the dough until smooth, about five minutes.
Divide dough by four, rolling each piece into a long rope, about 1.5 centimeters in diameter. Cut ropes into 2.5 centimeter pieces. Place pieces on a lightly floured baking sheet.
On the back of the tines of a fork, roll each piece using your thumb to create ridges on the outside and a hollow on the thumb side. Place back on the baking sheet.
In a large pot of boiling salted water, cook gnocchi about one minute, until it floats to the top. Drain and keep warm.
In a large skillet using medium heat, melt butter and add sage leaves to sizzle.
Add the cooked gnocchi and brown slightly. Add about 1/2 cup (120 milliliters) gnocchi cooking water to create a sauce. Squeeze in lemon juice.
Reduce for two minutes. Season with salt and pepper
