To cook the potatoes, bake them in a 400 degree oven for 45 to 50 minutes rather than peeling and boiling. (This keeps moisture out)

Place a large pot with at least 4 quarts of water and 1 tbsp salt over med/hi heat.

You want the water simmering but not boiling.

Slice the potatoes in half when cooled and scoop the insides out.

Save the skins for another recipe like potato skins.

Run the potatoes through a ricer, food mill or meat grinder to smooth them out.

Weigh the riced potatoes to measure out to 16 ounces.

Place the potatoes in a medium bowl along with one slightly beaten egg and combine.

Add the 4 oz flour and salt.

Combine and knead into a dough.

Divide the dough into 4 - 6 portions.

Roll each portion into a 1/2 diameter roll.

Cut into 3/4 inch pieces.

Run the pieces down the tines of a fork to make an impression.

Place the gnocchi on a lightly floured piece of parchment paper.

Once all the gnocchi are formed, transfer them to the hot water by using the parchment paper as a sling.

When the gnocchi begin to float, cook 30 seconds more and remove with a slotted spoon.

Transfer to sauce.

Cut the butter into chunks and add to a sauce pan over med/hi heat.

Allow the butter to cook until the milk solids foam and separate.

Once the butter turns slightly golden, remove from heat.

Add the garlic and herbs.

Season with salt to taste.