To prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish. Cover and microwave on high 10 minutes or until tender. Drain potatoes; mash potatoes with a potato masher. Cool 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potatoes, 1/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands. Divide dough into 4 equal portions. Shape each portion into a 12" long rope. Cut each rope into 20 pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indentation in the other). Place gnoccki on a lightly floured baking sheet. Bring 1 gallon water to a boil in a large stockpot.
To prepare glaze, melt butter in a small saucepan over medium heat. Add 1 minced garlic clove to pan; cook 30 seconds. Add broth; bring to a boil. Stir in sage, 1/4 tsp salt and pepper. Remove from heat.
Add half of gnocchi to boiling weater; cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi. Serve drizzled with warm glaze.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 30mg||9 %|
|Sodium 67.3mg||2 %|
|Potassium 272.9mg||7 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 20.6g|
|Protein 3.4g||5 %|
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Calories per serving: 123
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