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1
Cook the whole, unpeeled potatoes in a pot of boiling water about 25 minutes, or until just tender.
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2
Drain and let cool.
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3
Peel the potatoes and mash with a potato ricer or rub through a wire sieve.
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4
Place the warm mashed potatoes on a work surface.
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5
Make a well in the center.
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6
Add the eggs and 1/3 cup of the flour into the well.
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7
Mix the ingredients, using your hands, adding more flour as needed, to make a soft, but not sticky, dough that can be shaped.
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8
Do not add too much flour or the gnocchi will be heavy.
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9
Divide the dough into 4 equal portions.
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10
Roll each portion of dough on a lightly floured work surface into a rope about 3/4 in (2cm) thick.
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11
Cut into pieces 1 1/4 in (3cm) long.
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12
Press each piece lightly with the back of a fork to give the traditional concave shape.
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13
Transfer to a floured baking sheet.
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14
Bring a large saucepan of lightly salted water to a gentle boil, Add the gnocchi and cook for 2 minutes, or until they float to the surface.
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15
Meanwhile, make the sauce.
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16
Heat the butter and sage in a frying pan over medium heat until the butter has melted.
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17
Add the lemon juice, and salt and pepper to taste.
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18
Drain the gnocchi and toss in the sauce.
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19
Serve immediately, garnished with sage leaves.
