Instructions

1. Scramble eggs in large mixing bowl with salt and pinch of black pepper. Fold in mashed potatoes until wet.
2. Fold in flour at 1-cup intervals until integrated and the consistency of Play-Doh.
3. Bring 4 quarts of water to a boil in an 8-quart stock pot. Add a pinch of salt.
4. Dust a cutting board with flour. Roll gnocchi out into 1-foot-long, 1/2-inch-thick “snakes." If you like, run a fork gently along the length of the dough to create the characteristic gnocchi ridges. Cut into 1-inch pieces.
5. Drop 24–36 pieces of gnocchi into water and reduce to medium-high heat. Gnocchi will float to top when cooked -- usually about 3 minutes.
6. In large saucepan, melt butter over medium-high heat. Strain gnocchi, place in saucepan with butter, and sauté.
7. Serve topped with Parmesan cheese, if desired, or garnish with sage leaves.