In large bowl, combine potatoes, cheeses, salt, cinnamon, nutmeg and pepper; blend until well mixed. Add flour, 1/2 cup at a time, until a soft dough forms. Lightly flour a work surface; divide dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll pieces over the tines of a fork to form gnocchi. Transfer to a large baking sheet. Continue with remaining dough.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
While gnocchi are cooking, melt butter in a large saute pan, over medium heat. Add sage leaves to melted butter and cook, swirling butter occasionally until butter stops foaming and begins to brown. Remove from heat; stir in remaining ingredients. Toss cooked gnocchi in browned butter. Plate and serve immediately. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 16 g fat, 10 g saturated fat, 45 mg cholesterol, 550 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g sugar, 7 g protein