Gnocchi (Potato)

• 
  
  1 1/2 lbs. potatoes, peeled and cubed
• 1 1/2 c flour
• 1 egg
• 1 T salt

Place potatoes in pan of water with salt.  Bring to a boil and cook until softened.  Drain and pass through a ricer onto a board.  Cool and sprinkle with flour and mix to combined in a dough.  Incorporate egg until comes together.  Roll into finger size logs, cut into 1/2" pieces and roll on a gnocchi paddle.   Bring a pot of water to a boil, add the gnocchi. When they rise to the top, drain and serve with a brown butter sage sauce and pignoli nuts.