Gnocchi with Sage Brown Butter

This is really easy to make and oh so yummy.  Simple, yet complex.  Like me.

Gnocchi:
2 russet potatoes, about 2 lbs
1 cup flour (we used gluten free)
1 egg, beaten

Sauce:
4 tbs butter
About 2 tbs chopped sage leaves
Lemon juice, about 1/2 lemon

Cut each spud in half and place in a large pot of cold salted water.  Bring to a boil, and cook until done, about 45 minutes.  Remove to a large cutting board, and peel with a paring knife.  Shred each potato hunk with a fork.  Spread the potato out on the board and let cool.

Gather up the potato into a large mound, pour over the egg, and sprinkle with about 3/4 cup flour.  Using a pastry cutter or spatula, scrape up the potato and mix thoroughly.  Knead the dough gently, adding more flour as necessary.  The dough should be moist but not too sticky.

Cut the dough into about 6 pieces, and roll out each piece to about 3/4 inch diameter.  Cut into 1/2 inch lengths.  Place each piece on the tines of a fork, and press with your thumb.

Boil in salted water, in batches of about 20 each.  They're done when they float.  Spoon into a serving dish with a large slotted spoon.

For the sauce, heat the butter over medium heat until it bubbles.  Add the sage.  Cook until the butter just starts to brown.  Add the lemon juice, and toss with the gnocchi.

Serve 'em up with parmesan cheese and freshly ground pepper.  We kinda had garlic prawns and tenderloins with them.