Take the crustless Asiago DOP, grate it and leave it to steep in the milk for 20 minutes. Prepare the gnocchi: cook the potatoes in their skins and once cooked and drained, remove the skin.
Squash them with a fork and put them in a bowl with the flour and a bit of salt. Knead the mixture until you get a consistent mix and allow it to stand: after 10 minutes, divide the strands, cut the small pieces (2-3 cm thick), shape the gnocchi and lay them on a floured surface.
Now boil the Asiago DOP with the milk, then use another small pot to melt the butter to be mixed with the flour and the Asiago/milk mixture with the help of a whisk. When you get a thick cream, take it off the heat and start to cook the gnocchi.
To finish off, mix the gnocchi with the cream and sautè them for 2 minutes, and serve your gnocchi with the hot Asiago DOP cream and some sage leaves.