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For the best result you can cook the potatoes with the skin on and peel them after boiling. For a quicker version you can peel the potatoes and cut them in big chunks. Boil them for 20 minutes, check with a fork if they’re done.
Create a puree with the potatoes, be sure it’s a smooth puree without lumps. I prefer using a fine sieve, running the potatoes trough using a big spoon. Season with salt and pepper.
Dust your hands and work surface with flour. Mix in the egg yolks, parmesan cheese and all-purpose flour, do so by using your hands to form a dough. The dough will be a little bit sticky.
Divide the dough into equal pieces and roll into 0,5 inches thick rolls. CUT the rolls into small pieces and use a fork to make them into pretty looking gnocchi. See picture below:
Press with your thumb and roll them a bit forward so you will get a ribbed pattern. This way the sauce will adhere better. When you put the gnocchi on a plate, be sure to use a little flour to prevent them from sticking together.
Fill the large pan with water and a pinch of salt and bring to a boil. Heat a large knob of butter in a small saucepan and add the sage leaves to the butter. Let it melt slowly on low heat, this way the butter with absorb the flavour of the sage.
Boil the gnocchi for just a few minutes in the water. Be careful not to overcrowd the pan, otherwise the result be one sticky gnocchi instead of the beautiful little ones you created.
You will notice the gnocchi will float when they're done. Heat olive oil in a large skillet and cook the gnocchi for a few minutes until they're crispy and beautiful golden brown.
Cook them in batches, otherwise they won't become crispy. Serve with sage butter and some extra grated parmesan cheese if you like, enjoy!