Gnocchi With Sage Brown Butter Sauce

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Epicurious

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Ingredients

1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut into 1/2-inch cubes

1/2 cup freshly grated Parmesan cheese

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 large egg yolk

1 cup (or more) all purpose flour

10 tablespoons (1 1/4 sticks) butter, divided

1/3 cup thinly sliced fresh sage

1 1/2 teaspoons (packed) finely grated lemon peel

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