Potato Gnocchi with Brown Butter Sauce Recipe

Ingredients

• 2 ¼ lb. russet potatoes, pricked
• ¾ cup (3½ oz.) all-purpose flour, divided, plus more for dusting
• 2 egg yolks, beaten
• ¼ cup grated Parmesan
• 1 tsp. each kosher salt and black pepper
• ¼ tsp. freshly grated nutmeg
• 1 recipe Brown Butter Sauce (see Test Kitchen Tips), divided
• Grated Parmesan and fresh sage leaves