Gnocchi with Sage Butter

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1. 1Step 1: Put the potatoes in a large pan, cover with salted water, put the lid on and cook for about 30 minutes, then drain. While they are still warm, pass them through a sieve or a potato ricer twice; alternatively, use a hand blender to blend until smooth.
2. 2Step 2: In a saucepan, melt the butter, then add the nutmeg and 2 level teaspoons of salt. Pour the melted butter over the potatoes, then add the lemon zest, egg yolks, semolina, flour, and corn flour, and mix to form a smooth dough.
3. 3Step 3: Dust a work surface with a little polenta. Divide the dough into 4 portions. Roll each portion into a log about 1.5cm thick and 30cm long, using flat hands and making sure there are no cracks. Cut each log into 2-3cm wide pieces with a dough scraper or a knife.
4. 4Step 4: Dust your palms with a little polenta so the gnocchi don't stick, then press each piece with the back of a fork to make grooves, and place them on a smooth chopping board.
5. 5Step 5: Slide the gnocchi into a pot of boiling salted water, bring back to the boil, then lower the heat. When the gnocchi float to the surface, let them steep for 1-2 minutes more, then remove with a slotted spoon.
6. 6Step 6: For the sage butter, gently heat the butter in a small pan, add the sage leaves, and swirl gently. Pour the sage butter over the gnocchi and serve immediately, sprinkled with parmesan.