Brown Butter Gnocchi

Preheat your oven to 400°F (200°C). Bake the russet potatoes directly on the oven rack until fork-tender, about 1 hour.

Once cool enough to handle, peel the potatoes and pass them through a potato ricer onto a clean work surface.

Form a well in the center of the riced potatoes. Crack one egg into the well.

Gradually add the flour and gently knead the mixture together until a soft, smooth dough forms. Be careful not to overwork it.

Break off a portion of the dough and roll it into a long rope. Cut the rope into small pieces and pinch them to create a pillow shape.

Bring a large pot of salted water to a boil. Add the gnocchi and cook for a few minutes, until they float to the surface.

While the gnocchi boil, melt the butter in a separate pan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.

Remove the cooked gnocchi from the water and add them to a hot, oiled pan. Sauté until they develop a nice golden-brown crust.

Plate the seared gnocchi, pour the brown butter sauce over the top, and finish with freshly grated Parmesan cheese and an egg yolk.