Super Fast Potato Gnocchi with Butter and Sage

Method

1. Peel a boiled potato and cut it into pieces.
2. In a bowl, mash the potato with a masher. Add a pinch of coarse salt, one egg yolk, and some freshly ground black pepper. Mix well.
3. Gradually add flour, mixing until the dough no longer sticks to your hands. The amount of flour depends on the potato's moisture.
4. Lightly flour a work surface. Divide the dough and roll it into logs, then cut into gnocchi of desired size.
5. Bring a pot of salted water to a boil.
6. In a separate pan, melt a knob of butter. Add fresh sage leaves, crumbling them with your hands. Add a grind of black pepper.
7. Drop the gnocchi into the boiling water. Once they float to the surface (about 1-2 minutes), they are cooked.
8. Drain the gnocchi and transfer them to the pan with the butter and sage. Sauté over high heat for a minute, allowing the butter to brown slightly.
9. Serve immediately with a grating of Parmigiano-Reggiano cheese.