• Start by whipping the cottage cheese in a food processor for one minute. The cottage cheese will be light and fluffy (watch the video or view the photos above.)
• Add the egg yolk, flour, parmesan and salt to the processor. Pulse the mixture several times until completely combined. You may need to use a spatula to scrape down the sides of the food processor and blend again.
• Once a sticky dough has formed, turn the mixture out onto a floured surface. Sprinkle more flour over the top of the dough. Knead the dough a few times and roll out into ¾ inch ropes (depending on how large your workspace is you may need to do 3-4 ropes.)
• Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi is floating. Once all the gnocchi is floating carefully drain it and set aside.
• Heat a large skillet over medium heat. Add 1-2 tablespoon of extra virgin olive oil and sauté the gnocchi, stirring occasionally, until browned.

For the Brown Butter Sage

• When the gnocchi is golden brown remove from the skillet and set aside.
• Reduce the heat to medium low. If you feel your pan is especially hot remove it from the heat entirely for a few minutes. If your pan is too warm the butter will burn instead of brown.

  Once the skillet has cooled add the butter to the skillet and allow it to melt slowly, stirring occasionally, until it begins to brown.
• Once the butter has browned and is fragrant add the sage to the skillet. Tilt back and forth so the leaves get crisp.
• Add the gnocchi to the skillet, toss to coat. Add parmesan, freshly cracked black pepper and salt to taste.