Creamy Cheese Stuffed Gnocchi in a Brown Butter Sage Sauce

3 large russet potatoes,
4 cups (9 ounces)
Cache Valley® Swiss
Cheese, finely grated
¾ cup heavy cream
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon freshly ground
black pepper
¼ teaspoon freshly grated
1 to 2 cups all-purpose flour
2 tablespoons flat leaf
parsley, finely chopped
8 tablespoons (½ cup)
Cache Valley® Butter,
12 sage leaves

Bake potatoes in oven until fully cooked, maybe even slightly dried out. (Leftovers can be used; just warm potatoes before preparing gnocchi.) Set aside until cool. Mix 3 cups Cache Valley® Swiss Cheese and heavy cream together in a small bowl. Set aside. Peel and rice potatoes into a large bowl. (A fine grater can be used if you don’t have a ricer.) Mix in egg, salt, nutmeg, parsley and 1 cup flour. Note: add just enough flour so the dough is pliable, but not sticky. Turn out onto a floured work surface. Divide dough in half. Cover one batch with damp kitchen towel. Roll other batch into ¾-inch thick rope. Cut rope into ¾-inch long pieces. Roll each piece into a ball, then flatten into 2-inch circle with your thumb. Repeat same steps for second rope. Top each dough circle with ½ teaspoon cheese and cream mixture. Surround cream and cheese mixture with dough, pinch closed. Carefully roll into small, smooth ovals. Boil large pot of salted water. Place 8 to 12 gnocci in water, making sure no pieces are touching. Cook for 4 to 5 minutes. Strain each piece with a slotted spoon. Place on paper towel. In a skillet, melt 8 tablespoons (½ cup) Cache Valley® Butter over medium heat. Add sage leaves. Cook until butter starts to slightly brown. Remove from heat immediately. Toss gnocchi in sage and brown butter sauce. Sprinkle remaining Cache Valley® Swiss Cheese on top. Garnish with parsley.

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