Name: Gnocchi with Sage Brown Butter Sauce
Yield: 6 first-course
Ingredients: 1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut in to 1/2-inch cubes; 1/2 cup freshly grated Parmesan cheese; 1 1/2 teaspoons salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1 large egg yolk; 1 cup (or more) all purpose flour; 10 tablespoons (1 1/4 sticks) butter, divided; 1/3 cup thinly sliced fresh sage; 1 1/2 teaspoons (packed) finely grated lemon peel

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