Potato Gnocchi with Brown Butter and Sage [0000166] Ingredients: 2 cups mashed potatoes (from about 4 medium-sized boiled potatoes) 1 cup gluten-free all-purpose flour (plus extra for dusting) 1 large egg 1/2 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons unsalted butter 8-10 fresh sage leaves Grated Parmesan cheese (for serving) Salt, for boiling water Instructions: Make the Gnocchi Dough: In a large mixing bowl, combine the mashed potatoes, gluten-free flour, beaten egg, salt, and black pepper. Mix the ingredients until a soft dough forms. Be careful not to overmix. Shape the Gnocchi: Dust a clean surface with gluten-free flour. Take a handful of dough and roll it into a long rope, about 1/2 inch in diameter. Cut the rope into bite-sized pieces, shaping them into gnocchi. You can use the back of a fork to create ridges on each gnocchi if desired. Boil the Gnocchi: Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water. Once the gnocchi rise to the surface, let them cook for an additional 1-2 minutes. Then, using a slotted spoon, transfer them to a plate. Brown the Butter and Sage: In a separate skillet, melt the butter over medium heat. Swirl the butter occasionally. Add the fresh sage leaves to the butter and continue to cook. The butter will start to foam and turn golden brown, and the sage leaves will become crispy. Remove from heat once the butter has a nutty aroma. Combine Gnocchi and Brown Butter: Gently toss the cooked gnocchi in the brown butter and sage mixture. Coat the gnocchi evenly. Serve: Plate the gluten-free potato gnocchi on serving dishes. Sprinkle with grated Parmesan cheese for an extra burst of flavor. Enjoy: Serve the gluten-free potato gnocchi with brown butter and sage immediately, savoring the delicious combination of flavors and textures. Indulge in the comforting and rich flavors of this gluten-free potato gnocchi dish, featuring brown butter and crispy sage.