Gnocchi, Brown Butter and Sage

I have always loved gnocchi. There was a amazing Italian restaurant in my hometown in Brasil that served the best gnocchi bolognese i've ever had, and that's where i fell in love with gnocchi. Trattoria Mezzanino is the name of the restaurant and they must do something right since they have been there for so long. This recipe is not theirs, but it's pretty close. I used a mix of different recipes.
I have an abundance of sage growing in my garden, and love brown butter and sage, so simple and so tasty!

Ingredients:
3 large russet potatoes ( about 3 lbs)
2 cups all purpose flour
2 whole eggs

1 teaspoon salt + enough to salt potato water
1/2 cup salted butter
15 leaves of sage
salt and pepper to taste

fresh parmigiano, shredded

Cook potatoes whole in salted water until very soft. Remove them from water, saving the cooking water to cook gnocchi later.
Remove skin while the potatoes are still hot, i use a small knife to help. And mash them well with a potato masher, until there are no noticeable lumps. On a large board, or on the top of your counter top, lay your mashed potato and cut a well in the middle of it. Add flour and salt and mash them into potatoes with a fork. Add eggs and mash it until completely mixed. Gently knead the dough until all flour is absorbed and dry to the touch.

Cut small pieces of it and roll out to a 3/4 inch in diameter dowel and then cut into 1 inch pieces. Press each gnocchi piece lightly with your finger against the tines of the fork to shape them. They should have the impression of the tines in one sine and curl up in the other.

In a large frying pan melt the butter, and let it cook until lightly golden. Add whole sage leaves and cook for another minute.
Bring potato water to a boil and drop gnocchi in water about 20 at a time. Once they pop back up, remove them within a few seconds or they will overcook. Go ahead and put them on the brown butter sauce and toss it well, season with salt and pepper and sprinkle cheese all over it.
If freezing the gnocchi, place gnocchi pieces before cooking on cookie sheet and place in freezer, when frozen, transfer to a ziplock bag and place it back in the freezer for up to 3 months. Do not thaw before cooking, simply place frozen gnocchi in hot water to cook until they pop back up.
If cooking early to add sauce later or within 2 days, have a large bowl of ice water next to cooking water. Remove gnocchi from cooking water and place in ice water bath for a few minutes. Toss in a little of canola oil and place in a covered container in fridge for up to 2 days. Place cold gnocchi in hot sauce to serve.