Gnocchi with Sage, Butter, and Parmesan

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Vickys Handcrafted Recipes

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2½ pounds russet potatoes (about 4 large), scrubbed

1¼ cups all-purpose flour, plus more for dusting

2 teaspoons kosher salt, plus more

1 egg, beaten to blend

4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature

2 ounces Parmesan, finely grated, plus more for serving

24 sage leaves

Freshly ground black pepper

Directions at bonappetit.com

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