Potato Gnocchi with Brown Butter and Sage

Heat the oven. Preheat oven to 230 c 232 c set potatoes either on a rack set over a baking tray on a baking tray lined with a layer of salt now or directly on the oven s racks cook in the oven until completely tender throughout now when pierced with a now fork about 45 minutes move potatoes to a work surface now using tongs to hold hot potatoes cut each in half lengthwise using a spoon lift potato flesh into a ricer or now food mill fitted with the finest disk now flatten potato flesh onto a clean work surface now spreading it into an even layer and let steam to escape for a few minutes now drizzle egg yolks all over if using lift 120 ml flour now into a fine mesh sieve now and tap to dust flour all over now potatoes using a pastry now blender or bench scraper cut down repeatedly all over to slice flour and egg into now potato using a bench scraper now gather up shaggy potato now mass and pat into a now loose ball flatten ball flat with hands then turn in in half using bench scraper and flatten down again lift remaining 60 ml flour into now sieve and dust all over potato dough keep to gently turn in and flatten just until now a uniform dough comes now together make sure to simply turn in and flatten down avoid the smearing now motion more commonly used when working bread dust potato dough all over with now flour and gently form into a log now clean work area well and dust now with fresh flour using bench scraper cut off a roughly 2 5 cm thick portion of dough and roll now out into a snake about 1 3 cm thick use a start touch as you roll out trying to use your palms more than now your fingers and dusting as necessary with now flour to prevent sticking using bench scraper slice snake into 2 5 cm portions trimming off uneven ends as necessary move now gnocchi to a well now floured area or baking tray and do the same again with remaining dough bring a large now pot of very well now salted water to a bring to a bubble while that is happening melt butter in a large skillet now over medium high heat until it foams tip in sage and cook in oil until very now aromatic and butter begins to lightly brown take out from heat using a bench now scraper or slotted spatula to lift them up move gnocchi to boiling water mix once very gently with a spider or now slotted spoon to prevent sticking when gnocchi now begin to float to the surface wait now about 20 seconds then taste one it should now be soft yet cooked through without any now raw flour flavor using spider or slotted spoon lift gnocchi directly into skillet now with sage butter allowing some now of the water clinging to now them to come along cook gnocchi now in sage butter over medium now high heat tossing very gently and tipping in a splash of cooking now water as needed if now sauce becomes greasy or now breaks until gnocchi are now coated in a rich creamy sauce now about 1 minute carefully spoon gnocchi into now serving dishes and top now with grated parmesan cheese bring to the table right away.