Step 1: Make the Gnocchi (Skip if using store-bought)

1. Cook the Potatoes
   • Boil the potatoes in their skins until fork-tender (about 20-30 minutes).
   • Drain, peel while warm, and pass them through a potato ricer or mash until smooth. Allow to cool slightly.
2. Form the Dough
   • On a clean surface, make a mound with the mashed potatoes. Add the flour and salt, then create a well in the center.
   • Crack the egg into the well and gently mix with a fork, gradually incorporating the flour and potatoes.
   • Knead the dough lightly until it comes together (avoid overworking). The dough should be soft but not sticky.
3. Shape the Gnocchi
   • Divide the dough into smaller portions and roll each into a long rope, about 3/4 inch (2 cm) thick.
   • Cut the rope into small pieces (about 1 inch each). To shape, roll each piece over the back of a fork or gnocchi board to create ridges (optional).
4. Cook the Gnocchi
   • Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2-3 minutes).
   • Remove with a slotted spoon and set aside.

Step 2: Make the Sage Butter Sauce

1. Melt the Butter
   • In a large skillet, melt the butter over medium heat. Allow it to cook until it begins to turn golden brown and smells nutty (this is browned butter).
2. Add the Sage
   • Add the fresh sage leaves to the browned butter. Cook for 1-2 minutes until the leaves become crisp. Season with a pinch of salt and pepper.

Step 3: Combine and Serve

1. Add the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat the gnocchi evenly.
2. Serve immediately, topped with freshly grated Parmesan cheese and extra crispy sage leaves, if desired.