Potato Gnocchi with Brown Butter Sage Sauce

Preheat oven to 400°F (200°C). Place the potato on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle generously with sea salt.

Bake for about 1 hour, or until tender all the way through.

While the potato is still hot, carefully cut it in half and scoop out the flesh.

Pass the hot potato flesh through a potato ricer onto a clean work surface to create a fluffy pile.

Sprinkle the flour over the riced potato, make a well in the center, and add the egg yolk. Gently mix with your hands until a soft dough ball forms. Do not overwork the dough.

Divide the dough into 2-4 portions. On a lightly floured surface, roll each portion into a long rope, about 3/4-inch thick.

Use a knife or bench scraper to cut the ropes into 1-inch gnocchi pieces.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 1-2 minutes.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet.

Pan-fry the gnocchi until golden brown and crispy on all sides.

Reduce the heat to medium. Add the cubed butter and let it melt and foam. Add the fresh sage leaves and cook until fragrant, about 30 seconds.

Add the lemon zest and freshly grated Parmesan cheese. Toss to coat and serve immediately.