I got a pan on a medium heat and put a decent lump of butter in there and let it sit, spit and bubble until it had turned a deep hazelnut colour (I can not say enough about brown butter, it's delish great with pasta and the aroma is amazing). Then added a handful of sage leaves and 2 eggs and pureed it.I had about 600 grams of (floury) potatoes peeled and cubed and boiling until nice and soft.
Next time I'll have to remember the post from Ideas in Food and what they did to their potato skins, and the byproduct sounds like fun to play with.
So potatoes all mashed into a smooth paste, I added the egg/herb mixture and about a cup of flour and started mixing adding more flour (about another cup) until I had a firm dough, not too sticky and not too dry.Pulled off lumps and rolled into cylinders and the sliced into section and then rolled with a finger and flicked off (I need lots of practice, all I can say is at least they tasted nice)I of course needed something to have them with, so threw a pesto together, a handful of walnuts, mint, parsley, garlic, lemon juice & olive oil all mixed, crushed and pulverized together.Then cooked the gnocchi in boiling water with a good helping of salt (1tsp per liter).
I now have a heap of left over dough, so will eventually find out if it has survived being frozen OK.