Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
Lightly flour your surface. Divide the dough into 6 pieces and roll into snakes, about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
Photograph by David Malosh
/content/dam/images/food/fullset/2012/2/28/3/FNM_040112-TTAH-013_s4x3.jpg Try This at Home: How to Make Gnocchi

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	555.63 Kcal (2326 kJ)
Calories from fat	161.75 Kcal
		% Daily Value*
Total Fat	17.97g	28%
Cholesterol	90.02mg	30%
Sodium	460.91mg	19%
Potassium	1184.31mg	25%
Total Carbs	78.11g	26%
Sugars	2.26g	9%
Dietary Fiber	5.42g	22%
Protein	19.12g	38%
Vitamin C	18.8mg	31%
Vitamin A	0.1mg	5%
Iron	2.9mg	16%
Calcium	273.3mg	27%

Amount Per 100 g
Calories	189.77 Kcal (795 kJ)
Calories from fat	55.24 Kcal
		% Daily Value*
Total Fat	6.14g	28%
Cholesterol	30.74mg	30%
Sodium	157.42mg	19%
Potassium	404.49mg	25%
Total Carbs	26.68g	26%
Sugars	0.77g	9%
Dietary Fiber	1.85g	22%
Protein	6.53g	38%
Vitamin C	6.4mg	31%
Iron	1mg	16%
Calcium	93.4mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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