Gnocchi
 1 tsp salt
 1½ lbs medium purple potatoes, halved
 2 tbsp unsalted butter at room temperature
 1⅓ cups flour, plus extra for rolling
 1 egg

Pork Belly
 ½ lb pork belly, cut into ½-inch-by-1-inch strips
 grated parm cheese

Sauce
 6 tbsp unsalted butter
 2 medium garlic cloves, minced
 3 tbsp thinly sliced fresh sage
 1 tbsp white balsamic vinegar
 salt & pepper

1. bring a large pot of salted water to a boil over high heat. add the potatoes and cook  about 20 minutes. once the potatoes are cool enough to handle, slip off the skins. return the potatoes to the pot, add the butter and mash well. use a wooden spoon to stir in the flour, egg and 1 teaspoon of salt, mixing until the potatoes come together into a soft dough.

2. lightly flour a cutting board and place the potato dough on top. divide the dough into quarters and roll each into a ¾-inch-thick rope. use a knife to divide the rope into ¾-inch pieces. transfer to a floured baking sheet or plate and repeat with the remaining dough.

3. bring a large pot of salted water to a boil over high heat. cook the gnocchi in batches, being sure not to overcrowd, simmering until the gnocchi float to the top. use a slotted spoon to transfer the gnocchi to a large plate.

4. while the gnocchi cook, brown the pork belly: in a large skillet set over medium heat, add the pork belly and cook until it is browned and crisp. transfer the pork belly to a paper-towel-lined plate.

5. make the sauce: set a large skillet over medium heat and add the butter. cook the butter, stirring often, until the it turns golden-brown and smells nutty, 2 to 3 minutes. turn off the heat and stir in the garlic, sage and vinegar and season with salt and pepper. add the cooked gnocchi and pork belly and cook until warmed through. Divide among plates, sprinkle with the grated cheese and serve.