Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter

• 3 medium baking potatoes (about 1 2/3 pounds)
• 1 large egg
• 1/3 teaspoon freshly grated nutmeg
• Kosher salt
• 3/4 cup all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter
• 12 large sage leaves
• 2 tablespoons chopped flat-leaf parsley
• Finely grated zest of 1 lemon
• 1 cup fresh or thawed frozen baby peas, blanched if fresh
• 1 pint yellow cherry tomatoes, halved lengthwise
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan

1. Preheat the oven to 450.
2. Pierce the potatoes all over with a fork and bake for 1 hour, or until tender.
3. Let cool slightly, then halve lengthwise and scoop out the flesh.
4. Pass the potatoes through a ricer or food mill into a large bowl.
5. Measure out 2 cups and let cool slightly.
6. Save any remaining potatoes for another use.
7. In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined.
8. Mix in the flour until a soft dough forms.
9. Line a baking sheet with wax paper and dust it with flour.
10. On a lightly floured surface, gently knead the dough for 1 minute, until smooth.
11. Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet.
12. Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.
13. Bring a large saucepan of salted water to a boil.
14. Add the gnocchi and cover.
15. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender.
16. Using a slotted spoon, lift the gnocchi into a strainer to drain.
17. Melt the butter in a large, deep skillet.
18. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes.
19. Add the gnocchi and lemon zest and toss well.
20. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes.
21. Add the Parmesan and toss to combine.
22. Transfer the gnocchi to bowls and serve.

baking potatoes, egg, nutmeg, kosher salt, flour, unsalted butter, sage, flatleaf, lemon, baby peas, yellow cherry tomatoes, freshly ground black pepper, freshly grated parmesan

Taken from www.foodandwine.com/recipes/gnocchi-sweet-peas-tomatoes-and-sage-brown-butter (may not work)