- In large bowl, combine potatoes, cheeses, salt, cinnamon, nutmeg and pepper; blend until well mixed.
- Add flour, 1/2 cup at a time, until a soft dough forms.
- Lightly flour a work surface; divide dough into 6 equal balls.
- Roll out each ball into a 1-inch wide rope.
- Cut each rope into 1-inch pieces.
- Roll pieces over the tines of a fork to form gnocchi.
- Transfer to a large baking sheet.
- Continue with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
- Drain gnocchi using a slotted spoon onto a baking sheet.
- Tent with foil to keep warm and continue with the remaining gnocchi.
- While gnocchi are cooking, melt butter in a large saute pan, over medium heat.
- Add sage leaves to melted butter and cook, swirling butter occasionally until butter stops foaming and begins to brown.
- Remove from heat; stir in remaining ingredients.
- Toss cooked gnocchi in browned butter.
- Plate and serve immediately.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 16 g fat, 10 g saturated fat, 45 mg cholesterol, 550 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g sugar, 7 g protein
