Classic Gnocchi di Patate

Method

1. Boil the potatoes in their skins until tender, about 20-25 minutes. Drain and let cool slightly.
2. Mash the potatoes while still warm, then mix in flour, salt, nutmeg, and Parmesan cheese until a dough forms.
3. Knead the dough briefly, then roll it into 1-inch pieces and flatten slightly with a fork.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
5. In a large skillet, melt the butter and sauté the sage leaves until fragrant. Toss the cooked gnocchi into the pan and mix well.
6. Serve immediately with additional Parmesan cheese.