Mash the baked/peeled potato and add in the egg, sea salt & pepper and 2 cups of flour

Mix lightly with a fork and add more flour as needed. Your dough will be slightly sticky, but should still be workable. Try not to over-work it or your gnocchi may be a little tough

Transfer your dough to a floured surface and divide it into 4 balls. Roll them into long ropes, about ½ inch thick. Transfer to a parchment lined baking sheet and refrigerate for 30 minutes

Cut 1 inch pieces with a floured knife. Roll the pieces out on a gnocchi board or use a fork. Transfer the pieces onto a parchment lined baking sheet (I needed 2 sheets as my yield was over 80 dumplings!)

At this point, if you want to freeze some of your dumplings, pop the baking sheet into the freezer for 15 minutes then transfer them into a ziploc bag

Bring a pot of water to boil, throw in your gnocchi, and when they float they are cooked

Meanwhile, over medium heat, melt your butter. Turn the heat down to medium low and stir until the butter is browned and fragrant. Add in the spices and stir well for 2- 3 minutes