Gnocchi With Brown Butter And Sage - cooking recipe

Ingredients

2 lbs potatoes
1 clove garlic, crushed
2 tbsp milk
2 None large egg yolks
1.5 oz Parmesan, 1/2 grated, 1/2 shaved
1 cup all-purpose flour
1/2 cup butter, chopped
12 None fresh sage leaves

Preparation

Steam or boil whole unpeeled potatoes until tender; drain. Cool slightly, then peel and mash until smooth. Stir in garlic and milk, then add the egg yolks, grated Parmesan and enough flour to form a firm dough.
Roll a quarter of the dough on a lightly floured surface into a 3/4 inch-thick rope. Cut into 3/4 inch lengths; roll into gnocchi-shaped ovals. Place each oval in palm of hand and press with floured fork tines to flatten gnocchi slightly and make a grooved imprint. Place on a lightly floured tray in a single layer. Cover and refrigerate for 1 hour or up to 1 day; gnocchi can also be frozen for up to 3 months.
Bring a large saucepan of water to a boil and cook gnocchi in batches, about 3 mins or until gnocchi float to the surface. Remove from pan with slotted spoon and drain.
Meanwhile, cook butter in a small, shallow frying pan until just browned. Add sage and immediately remove from heat. Divide gnocchi among serving plates, drizzle with sage butter and sprinkle with shaved Parmesan and black pepper.