Wash the potatoes and cook in boiling water for about 20 minutes. Then drain and allow to cool slightly. Peel and press them still warm through a potato press. Let the potato mixture cool down completely, then knead it with egg yolk, flour, semolina and grated parmesan. Season with salt.
Form strands about 3 cm thick on a lightly floured work surface. Divide them into small pieces, shape them slightly, press them in slightly with a floured fork. Place in boiling salt water in portions. Leave to stand for 4-6 minutes until they float to the surface. Pluck sage leaves from the stem. Leave small leaves whole, chop larger leaves. Peel garlic and press it through a garlic press. Melt butter in a large pan. Sauté the garlic in it. Add gnocchi and fry briefly.
Peel garlic and press it through a garlic press. Melt butter in a large pan. Sauté the garlic in it. Add gnocchi and fry briefly. Add sage and stir-fry everything. Season with pepper from the mill. Serve sprinkled with sliced Parmesan
Waiting time approx. 30 minutes