Potato Gnocchi with Sage Sauce

1. Boil potatoes in large amount of salted water, in their skins, for 40 min. or until easily pierced with a skewer. Do not test them too often so as not to water log them. Drain, peel and put through a ricer on to a large cookie sheet, making sure to move ricer as you work so the potayoes are spread as loosely and thinly as possible, so as to allow them the maximum exposure to air and to therefore allow maximum evaporation, which will keep the gnocchi light. Refrigerate 15 min., then on counter or table gather cooled potatoes in a mound, forming a well in the center. Put 1 1/2 tsp. salt and pepper into eggs and pour into well. Work together with both hands gradually adding 3 cups flour, scaping work surface as necessary. DO NOT OVERWORK, work as quickly and lightly as possible to insure light gnocchi (no more than 10 min. ) Make a large ball, dust hands, dough, work station with flour. Cut dough into 6 equal pieces.Using both hands. roll each piece into long 1/2 in. ropes. Cut the ropes into 1/2 pieces. Keep flouring surface and hands as needed. Flour mound of 1/2 pieces and roll each into a ball with your hands. Hold fork with tines pointing to the left, horizontal to the table, place ball at tine end of fork, make an indentation with your forefinger, then roll ball, still pressing with your forefinger, to the right along the length of the tines and let them fall to the table. Cook immediately or place on cookie sheets in fridge. When ready to cook, bring 6 qtt water and 2 Tb salt to boil. Melt butter in a large skillet, add sage leaves and stir over low heat, add cream and salt and pepper.Drop gnocchi into boiling water, stir once, cover to bring back to boil cook 2-3 min. or until they rise to the surface. Remove to platter and continue until all gnocchi are cooked. (Don’t cook them all at once) Place gnocchi in sauce and turn gently until coated with sauce and heated through 1-2 min. Serve in warm pasta plates, topping with parmigiano.