Making the Gnocchi:

1. Pierce the potatoes all over with a fork.  Place in microwave oven and heat for 6 mins.  Open the oven, flip potatoes and microwave for another 6 mins.
2. While the potatoes are in the microwave, grate the carrot finely.  It should be approximately 1 cup.  
3. Add 1 tbsp. olive oil to a pan.  Slide in the grated carrots and season with 1/2 tsp. salt.  Cook for 2 mins.
4. Add 1/4 cup water, cover the pan with a lid and let carrots steam for 5 mins.  
5. Uncover lid, turn the heat upto high and cook for 3-4 mins. until all the moisture evaporates.
6. Once the potatoes are done, take them out of the oven and slice them in the middle.  They should be fully baked.
7. Peel the potatoes and grate them finely.  It should be approximately 2 cups.  Set aside
8. Take the egg and separate the yolk from the white.  We only need the yolk so set the whites aside.
9. Blend the carrots with the yolk to a fine puree.
10. Add 2 cups potatoes to the carrot puree and massage into a wet dough, approximately 30 secs. to 1 min.
11. Add 1/2 cup flour and continue massaging dough, approximately 1-2 mins.
12. Add another 1/8 cup flour and form the dough into a ball.  There should be a thin coating of flour on the outside such that the color of the dough should be whitish-orange.  DO NOT overwork the dough or the whole thing will fall apart.  If doing this for the first time, add another 1/8 cup flour if necessary.  Any more than that and the gnocchi will be doughy and floury, not light and fluffy.
13. Divide the dough into 5 round balls.  Dust some of the remaining dough on the surface to keep it from getting too sticky.
14. Boil water in a kettle or the stovetop.
15. While the water is boiling, dust the work surface liberally with flour.  Roll each of the 5 round balls into long ropes.
16. Cut 1 inch pillows along the length of the rope.  An easy way to do this is to measure 1 inch out on the first cut.  Then use that first gnocchi as a measuring stick to cut 1 inch gnocchis from the rest of the rope.
17. Dust the tops of the gnocchi lightly with flour
18. Pour boiling water into a deep bottomed pan.  Slide in the gnocchi.  In about 2-3 mins. the gnocchi should start floating to the surface.  Let them all float up and remain on the surface for 30 secs. to 1 min.
19. Scoop out and place on plate.  Repeat the process with rest of gnocchis.

Pairing the Gnocchi with Brown Butter Sauce:

1.  In a non-stick pan, heat 1 tbsp. butter on med. for 5-6 mins. till it starts turning golden-light brown.
2. Toss in 12 gnocchi.  Season with 3 pinches of garlic salt and red pepper flakes if using.
3. Do not use a spatula to turn gnocchi.  Instead swirl it around in the pan using the handle.
4. Cook for 4-5 mins. till both sides are golden brown. 
5. 1 min. before the gnocchi is done, toss in the sage.  You want to lightly fry the sage.  Fry it too much and it will turn bitter.
6. Serve soft, pillowy gnocchi in brown butter sauce!

Storing Rest of Gnocchi:

1. With this recipe, you make between 70-80 gnocchi.  If there are leftover gnocchi, wrap them in cellophane and freeze.
2. Lay out a strip of cellophane, arrange 6 gnocchis per column, wrap with cellophane, arrange another 6 per column, wrap in cellophane, then cut the strip and roll into a ball of 12 gnocchis.  (See pics below).
3. Freeze for upto 3 months.  When ready for another gnocchi meal, drop frozen gnocchi in boiling water for 1 min.  Then follow instructions above to cook them in sauce.