Cup of Yum
1. Add the potatoes to a large pot of salted water and bring to a boil.
2. Cook for 13-15 minutes, until just fork tender.
3. Remove the potatoes, allow them to cool and dry.
4. Put through a potato ricer into a large bowl.
5. Add in the flour, egg yolks, semolina flour, white pepper and nutmeg.
6. Form into a ball of dough, well mixed, but do not overmix.
7. Cut the dough into 4 even parts, then roll each piece into a 1/2" thick log.
8. Cut in 1/2" lengths.
9. To a fresh pot of salted water and add the gnocchi in small batches.
10. Cook for 3-5 minutes until the gnocchi float to the top.
11. Remove from the pot, let dry on a baking sheet.

To Finish:

1. Add in the butter, garlic and sage until the garlic becomes fragrant.
2. Add in the heavy cream stir well to combine and bring to a simmer.
3. Add in the potato gnocchi, stir to combine.
4. Stir well and spoon over the buttery sauce.
5. Serve immediately.