Pan-fried potato gnocchi with crispy sage and browned butter

Click here for 20% OFF JuneShine PLUS free shipping. Thanks to JuneShine for sponsoring this video! JuneShine Hard Kombucha is ridiculously refreshing, low-sugar, gluten-free and full of probiotics. Available in 10,000 retails and is now delivering NATIONWIDE to your doorstep. ***RECIPE, FEEDS TWO*** 1 large floury potato, about 1 lb (.5 kg), I used a russet 1 egg yolk (you can use the whole egg if you’re doubling the recipe) 3/4-1 cup (90-120g) all-purpose flour pecorino or parmesan cheese for grating 1 bunch of fresh sage butter (I used almost half a stick, 50g) salt pepper Stab the potato a few times to create steam vents and bake or microwave the potato until soft. Cut it open and let it cool until you can go in with your fingers and pull out all the fluffy flesh, leaving behind the skin and any leathery bits that won’t mash smooth. Smush the potato up with a fork (or a ricer, if you have one), and make a little well