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1
Preheat oven to 350 degrees F. Pierce each potato with a fork several times and place all potatoes on a cookie sheet.
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2
Bake for about 1 hour or until soft and cooked through.
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3
Once cool, slice each potato open and scoop out the flesh into a large bowl.
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4
Add the egg and the flour, one cup at a time.
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5
Add the chopped sage leaves and Parmesan cheese.
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6
Mix well until dough becomes a ball.
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7
It should be moist but not stick too much to your fingers.
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8
If its too wet, add more flour.
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9
Turn dough out on a floured surface and knead for at least 5 minutes.
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10
Cut dough into 8 pieces and work each piece into a long 1 snake.
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11
Cut the snake into 1 pieces of dough and set aside on a cookie sheet.
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12
Continue this process until all dough is cut into small pieces.
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13
Bring a large pot of water to boil.
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14
Working in batches, boil the gnocchi until they float (5-7 minutes).
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15
Heat a skillet over medium high heat.
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16
Add the butter and stir until melted.
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17
Once butter begins to turn a light golden brown color (about 2 minutes), add the whole sage leaves and turn down the heat to low.
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18
Cook for another minute.
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19
Turn heat back up to medium high and add gnocchi.
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20
Toss to coat and cook for another 5-7 minutes until gnocchi is golden brown on at least one side.
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21
Top with fresh Parmesan and serve hot.
