Ingredients:

• 2 pounds purple Idaho® potatoes
• 1½ cups flour
• 1 small egg, whisked
• Pinch of salt
• 1⁄2 cup unsalted butter
• 18 sage leaves
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Shaved Parmesan

Directions:

1. Boil the purple potatoes until fork-tender, between 15 to 30 minutes depending on potato size.
2. Cut potatoes in half and use a spoon to scoop out the inside.
3. Using a small grater or strainer, push the potato flesh through then press the flesh onto a work surface into an even layer.
4. Add half of the flour and half of the egg and knead.
5. Add the remaining flour and egg and continue kneading until the dough is smooth and consistent.
6. Bring a pot of lightly salted water to a soft boil. Meanwhile, grab a small portion of the dough and roll it into a 1⁄2˝ thick thread. Cut the thread into 1˝ logs.
7. Use a fork to mark the sides of the gnocchi. Place gnocchi on a floured tray.
8. Cook the gnocchi in soft boiling water until they rise to the surface. Scoop them out with a slotted spoon.
9. Heat butter in a large skillet on medium-high heat.
10. When butter is almost fully melted, add the sage leaves. Stir occasionally until butter is lightly browned and sage leaves are dark and crisp, 2 to 3 minutes. Remove skillet from heat.
11. Add gnocchi and lemon zest to skillet and toss in butter sauce.'
12. Season with salt and pepper to taste and serve with Parmesan shavings.