Make a small score around your potatoes and boil until fork tender. Transfer potatoes to a plate and let cool slightly. Save the water to boil your gnocchi later. Peel off the skin and using a ricer, rice your potatoes onto a clean work space. Next, add your egg and 1/2 of your flour. Mix, using a bench scraper, and slowly add more flour until you have a pillowy gnocchi dough. You don't have to use all your flour. Form some snakes out of your dough and then cut them into little gnocchi pieces. Optionally use the gnocchi board to give them ridges. Place all your gnocchi onto a floured baking sheet and set aside. Boil your gnocchi for about 2 minutes, or until they float to the surface. In a pan, over medium high heat, add your butter. Cook, stirring occasionally until browned. Then add your sage and cook until aromatic. Next, add your cooked gnocchi. Toss to coat in the butter. To plate, add some of your gnocchi and garnish with one of your crisp sage leaves. Enjoy!
