Baked gnocchi with sage and cheese sauce

INGREDIENTS

2 lb

Yukon gold potatoes, cut into large pieces

1 1/2 cups

all purpose flour

2 tsp

salt

4 tbsp

unsalted butter

4 tbsp

flour

2 cups

chicken stock, warmed (recipe)

1 cup

Fontina cheese, grated

1 cup

Parmesan cheese, grated

fresh sage leaves, finely chopped

Small pinch fresh nutmeg