Gnocchi's

2 pounds potatoes
2 egg yolks
1/2 tsp salt
1/4 tsp nutmeg, ground
1/1/2 cups flour
1/3 cup butter, heaping
1/4 cup sage leaves, fresh
1/2 cup Parmesan cheese
1/2 cup walnuts, toasted ( if desired)

Scrub potatoes, pierce with a knife then toss into an oven at 400 for 1 hour.  Cut the potatoes in half and spoon out the middle and toss into a large bowl, then allow to cool.  Next, toss in the beaten egg yolks, salt and nutmeg.  Mix well and then slowly add the flour.  (you can use an electric mixer if you want to speed up the part) Mix until it forms a dough and knead on a floured surface until it is soft.  Put back into the bowl, cover and rest in refrigerator for about 1/2 hour.  On a floured surface divid the dough into 8 sections.  Next, roll 1 section into a rope around 18 inches long and then cut with a knife into 1 inch segments. (Repeat with the other 7 sections)  Flour a baking sheet or surface and place the segments.  In a large pot, fill with water and bring to a rolling boil.  Toss in a few shakes of salt then add half of the gnocchi's and bring them to a simmer.  (about 2 minutes) Remove gnocchi with a spoon that has holes into a large bowl.(Repeat with the other half)  In a large sauce pan toss in the butter, sage until melted then mix the gnocchi with the butter mixture.  Sprinkle with Parmesan, walnuts, salt and fresh ground pepper.

Note- If you want to cut down on the calories and fat, substitute fresh marinara sauce for the butter or your favorite sauce. Serves 6.