Browned butter infused with fresh sage leaves and showered with grated parmigiano-reggiano, is the classic preparation for fresh potato gnocchi
2 sprigs fresh sage, stems removedHeat the oven to 350 degrees. Place the potato directly on the rack and bake until a paring knife can be easily inserted into and removed from the potato with no resistance, 1 hour to 1 hour and 15 minutes.Remove the potato from the oven with an oven mitt or folded kitchen towel and immediately cut in half lengthwise. Use a spoon to scoop out the potato flesh, scraping every last bit of it from the skins; discard the skins or save for another use .
Pick up a dough pillow with your other hand and position it crosswise across the curve of the fork where the tines meet the solid metal. Using your thumb, gently press the pillow as if you wanted to rub it boththem at the same time. The pillow will actually flatten somewhat then curl back in on itself to create the classic ridged tubular shape. Your first couple of gnocchi will not look great and that’s OK.
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