Gnocchi with Browned Butter

Bastianich loves fresh sage with buttery gnocchi.
Put the potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook for 40 minutes; drain. Cool; clean. Pass the potato pulp through a meat grinder. Place the potatoes on a baking sheet; sprinkle with salt. Cool.Place the potatoes in a large bowl. In a dry measuring cup, add flour by weight or lightly spoon it over. Add flour and mix well. Form a recess in the center. Add 2 tablespoons green onions, pepper, and eggs; toss to combine. Place the dough on a lightly floured surface. Knead gently until the dough is smooth (about 1 minute).Cut the dough into 4 equal pieces and roll each into a 22-inch-long bundle. Cut each string into 22 pieces. Prick the gnocchi with a fork. Cook half of the gnocchi for 3 minutes in boiling water. Repeat with remaining gnocchi; drain.Melt the butter in a large skillet over medium-high heat. Add garlic; cook for 2 minutes. Add the nuts; cook for 2 minutes or until the butter is lightly browned. Discard the garlic. Set aside half of the butter mixture. Add half of the gnocchi to the skillet; toss to combine. Cook for 1 minute or until they are lightly browned. Repeat with the remaining butter and gnocchi. Spread the gnocchi evenly over 4 shallow bowls. Sprinkle with 2 tablespoons of green onions and cheese.