Bake potatoes at 350 degrees for 40 minutes, or until potatoes are soft and cooked through.

Chop garlic fine (either in a press or food processor).

Once cool enough to handle, slice potatoes in half and scoop the inside into a bowl. Press through a ricer. (Alternatively, mash potatoes well with a fork.)

In a large bowl, mix the garlic and potato with egg, nutmeg, and salt. Add flour a little at a time, incorporating more until a dough forms. If dough is still sticky, add more flour. (Be careful to add just enough or gnocchi can become heavy.)

Roll out the dough into a thin strip. Cut gnocchi into small pieces and set aside on a tray of parchment paper.

Bring a pot of salted water to boil. Add gnocchi. Gnocchi is cooked when it floats to the top; scoop out with a slotted spoon or mesh skimmer.

Meanwhile, melt butter over medium heat. Brown the butter, careful not to let it burn, and add the sage. Add the gnocchi, toss to coat, and cook for one minute more.

Sprinkle with parmesan and serve.