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1
Chop the potatoes into roughly one-inch pieces and place them in a pot. Cover with cold water with about an inch of extra water on top. Bring to a boil over medium-high heat and cook for 5 to 10 minutes until the potatoes are fork tender.
2
Drain the cooked potatoes and let them cool for about 10 minutes until completely cooled. Once cooled, press the potatoes through a sieve or ricer to remove all lumps and create a very fine consistency.
3
Add 2 cups of all-purpose flour, 2 large eggs, and 1 teaspoon of salt to the cooled potato. Mix with a fork until a shaggy dough forms, then knead the mixture on a lightly floured countertop until it comes together into a smooth ball.
4
Divide the dough into six equal pieces. Cover the pieces you're not working with using plastic wrap. Roll one piece at a time into a rope about half an inch thick.
5
Cut the rope into 3¼-inch pieces. Lightly flour a gnocchi board, then gently pull each piece down the board with your thumb to create ridged shell-shaped patterns. Place the finished gnocchi on a parchment-lined rimmed baking sheet and repeat with remaining dough.
6
Bring a large pot of water to a boil and add 2 teaspoons of salt. Cook the gnocchi in batches, a handful at a time, for 3 to 4 minutes until they float. Transfer to a bowl and continue cooking the remaining batches. (Frozen gnocchi require an additional minute of cooking time.)
7
Transfer the cooked gnocchi to a bowl and toss with brown butter. Finish with freshly grated Parmesan cheese and fresh basil or fried sage, then serve.
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