Directions
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Pierce the potatoes with a fork and cook in the microwave for 8-9 minutes.
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Let the potatoes cool enough to handle. Cut in half and scoop out the flesh and transfer to a large mixing bowl.
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Use a potato masher to puree and then mix in the egg. Using a wooden spoon, stir in the salt and 1 ½ cups flour.
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Transfer to a clean surface dusted with flour and knead the dough. Add the remaining flour if needed until you have a smooth and soft dough. *Try to not over knead the dough. Cut the dough into four pieces and then roll each piece into a long rope shape and then cut into 1” pieces.
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In a medium frying pan and over medium heat, add the butter and sage. Meanwhile, cook the gnocchi in a large pot of boiling water. They are ready when they float to the surface, about 2-3 minutes.
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Remove with a slotted spoon and toss into the pan with the butter and sage. Fry for a few minutes. Add in the white wine and salt and pepper. Serve hot with fresh parmesan.
