Gnocchi in Cheese Sauce

For Potato Gnocchi:

Place quartered potatoes in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 15 to 20 minutes or until tender. Drain.

Over very low heat, stir potatoes for 1 to 2 minutes or until all the steam is evaporated. Press potatoes through a strainer or ricer into a large bowl and let cool slightly.

Make a well in the potatoes. Add flour to the well. In a small bowl, whisk egg, salt and nutmeg together and pour into the well. Stir to blend. Put potato mixture on a lightly floured work surface or a wooden board and knead into a ball. Mixture should be soft and pliable. If the dough is too sticky, add a little more flour.

Lightly flour your hands and divide dough into four pieces. On a lightly floured work surface, each piece into 1/2-inch thick ropes. Cut into 1-inch pieces. Press and roll each piece with the tines of a lightly floured fork.

Using a Dutch oven, bring about 3 quarts of water to a boil. Place gnocchi in boiling water (in batches); cook for 30-60 seconds or until the gnocchi floats. Remove with a slotted spoon or strainer, draining the gnocchi against the side of the Dutch oven. Place gnocchi in a greased casserole dish.

Preheat oven to 375º F.

For Cheese Sauce:

In a large saucepan, melt butter over medium heat, add garlic and sage leaves and cook for about 1 minute or until fragrant. Add half-and-half and heat through, do not boil. Add all of the cheese and stir constantly until melted. Pour the cheese sauce over the gnocchi, stirring gently to coat.