Gnocchi With Burnt Sage Butter

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4 x 200g sebago (starchy) potatoes

½ cup (40g) finely grated parmesan

⅔ (100g) plain (all-purpose) flour

sea salt and cracked black pepper

2 egg yolks

120 g butter

1 bunch sage, leaves picked

1 tablespoon lemon juice

finely grated parmesan, extra, to serve

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