Fluffy Potato Gnocchi with Crispy Sage Butter

1. Preheat Oven

Preheat your oven to 450°F (232°C). This high temperature will ensure the potatoes bake quickly and thoroughly.

2. Bake Potatoes

Place the pierced potatoes directly on a wire rack, a baking sheet, or the oven racks themselves. Bake the potatoes for about 45 minutes, until they are completely tender when pierced with a fork.

3. Prepare Potatoes

Using tongs, transfer the hot potatoes from the oven to a work surface. Slice them open and scoop out the flesh with a spoon. While still hot, pass the potato flesh through a ricer or food mill onto your work surface.

4. Cool and Add Egg Yolks

Spread out the riced potatoes to let them cool slightly. If you are using egg yolks, drizzle them over the potatoes at this point.

5. Add Flour

Dust the potatoes with 1/2 cup of flour, using a fine-mesh sieve for an even distribution. Using a pastry blender or bench scraper, chop and fold the flour into the potatoes until it starts to come together into a shaggy mass.

6. Form Dough

Gather the potato mixture into a loose mound and gently pat, press, and fold it until it begins to form a cohesive dough.

7. Smooth Dough

Dust the dough with the remaining 1/4 cup of flour and continue to fold and press gently until the dough is smooth but still a bit sticky. Add more flour if needed, but be careful not to add too much.

8. Shape Dough

Lightly dust your hands and work surface with flour. Form the dough into a log shape, which will make it easier to cut into portions.

9. Cut Dough

Slice the log into sections, and then roll each section into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form your gnocchi. Use a light touch and dust with flour to prevent sticking.

10. Prepare Sage Butter

Bring a large pot of salted water to a boil. In a large skillet, melt the butter over medium heat and add the sage leaves. Fry the sage until very aromatic and the butter is lightly browned, then turn off the heat.

11. Cook Gnocchi

Carefully transfer the gnocchi to the boiling water using a bench scraper or slotted spatula. Once the gnocchi float to the surface, let them cook for an additional 20 seconds, then taste one to ensure it's soft and cooked through.

12. Combine Gnocchi with Sage Butter

Use a spider or slotted spoon to scoop the cooked gnocchi directly into the skillet with the sage butter. Turn the heat back on and cook for a few minutes, allowing the gnocchi to get coated in the rich, creamy sauce.

13. Serve

Serve the gnocchi hot, spooned onto serving dishes and topped with freshly grated Parmigiano-Reggiano cheese.