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1
Peel and slice the potatos.
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2
Cook in boiling water over high heat until soft.
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3
Place cooked potatos in a sieve over a large bowl.
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4
Use a wooden spoon and puree the potatos by pushing the potatos through the sieve while still hot.
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5
Leave to cool.
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6
Beat an egg and add it to the pureed potatos.
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7
Add the nutmeg to the egg+ potato mixture, stir well.
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8
Add flour to the mixture.
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9
Knead the egg and potato mixture using your hands.
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10
When the surface of your dough is smooth gather your dough into a ball and put the dough on a cutting board.
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11
Cover tightly with plastic wrap.
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12
Chill in fridge for half an hour.
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13
Flour your cutting board, the dough, and a knife.
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14
Cut the dough into 1/2 wide strips.
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15
Dust both the dough and cutting board again lightly.
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16
Roll the strips of dough into logs.
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17
Cut each dough log into 1/2 inch lengths.
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18
Time to make the sauce.
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19
Melt butter over medium/low heat in a frying pan.
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20
Add oregano and saute briefly.
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21
Add cream heat until it starts to thicken.
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22
Add ground sage, nutmeg, and salt.
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23
Remove from heat.
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24
Bring a pasta water pan 2/3 full of water to a bowl.
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25
Add a handful of salt.
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26
Cook gnocci dough in water little by little.
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27
If you add all the gnocci at one time it won't cook properly.
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28
You'll know it's done cooking when they rise to the top.
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29
Scoop out the gnocci using a large spoon with holes in it.
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30
After all the gnocci is cooked, turn your pan with the sauce in it to a very low temperature so it stays warm.
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31
Add the gnocci, allow them to sit in the sauce for about 5 minutes.
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32
Serve and enjoy!
