Gnocchi with Browned Butter and Sage

Oh boy, I'm getting addicted to gnocchi, which it isn't a good sign because they are basically little potato and flour dumplings that you fry in butter and sage. YUMMY! And, after researching the various gnocchi recipes out there in internet land, La Marta's was the best. Again, if you have any leftover mashed potatoes, you can make these addicting dumplings.

INGREDIENTS (serves 4)

• 2 ½ cups cold leftover mashed potatoes
• 1 large egg yolk
• 3 tablespoons extra-virgin olive oil
• 1 ¼ cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 3 tablespoons unsalted butter
• Pinch freshly ground of black pepper
• 8 fresh sage leaves, finely sliced
• ¼ cup grated Parmesan cheese

DIRECTIONS

1. In a medium bowl, combine potatoes, egg yolk, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll one-fourth of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining three portions of dough.
3. Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add one-fourth of the gnocchi, and cook until they float to the top, 2 to 4 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
4. Place a large sauté pan over medium heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to medium-high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.