Gnocchi with Sage Butter

Peel the potatoes and cook in boiling salted water for 30 minutes. Drain and pass through a potato ricer while still hot. mix with the parmesan and the eggs. Season with the salt, pepper, and nutmeg. Knead the mixture to form a smooth dough. Roll into finger-thick rolls, then cut into 3 cm (approximately 1 1/4 inch) pieces. Indent with the tines of a fork. Bring a pot of water to a simmer, and cook the gnocchi are done (they will float to the surface). Melt the butter in a deep pan, then add the coarsely chopped sage leaves. Sauté lightly, then add the gnocchi (with a little cooking water) and toss.