Cook the Potatoes

Preheat your oven to 200°C (390°F). Bake the potatoes in their skins until tender, about 1 hour. Once cooked, allow them to cool slightly, then peel and pass them through a potato ricer or sieve, until smooth.

Make the Gnocchi Dough

Place the cooked potatoes onto a clean work surface and create a well in the centre.

Add the flour, grated parmesan, egg yolks, olive oil, and a pinch of salt to the well.

Gently mix the ingredients together with your hands until a dough forms. Be careful not to overwork the dough, or it will become tough.

Shape the Gnocchi

Divide the dough into smaller portions and roll each portion into a long rope about 1-2 cm in diameter. Cut the rope into 2 cm pieces to form the gnocchi. To create ridges, roll each piece over the back of a fork or a gnocchi board, pressing lightly with your thumb.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.

When the gnocchi are cooked they will float to the surface, approximately 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

Brown Butter Sage Sauce

In a large skillet, melt the butter over medium heat. Continue to cook the butter until it begins to turn golden brown and has a nutty aroma, about 5-7 minutes. Add the sage leaves and cook for an additional 1-2 minutes until crispy.

Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat the gnocchi evenly.