Special Spelt Gnocchis - with Chicken

2 LBs russet/Yukon gold potatoes
2 cups spelt flour
salt
2 large eggs
pepper
nutmeg
cooked chicken pieces (or other meat)
4 TBs butter
Sage

Cook potatoes - unpeeled - until very soft (about 25 minutes). Drain and let them cool a bit. Peel and mash them. Add flour and eggs, salt, pepper and a little bit of nutmeg. Mix with a fork until well combined. Line a cookie sheet with wax paper. Knead dough on floured surface until soft and smooth. Divide dough into smaller pieces (5 - 6-). Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch gnocchis. Press fork on top of gnocchis to leave ridges. Bring water and salt to a boil in a big pot. Add half the gnocchis and simmer gently until they rise to the top. Give them about 30 seconds longer and remove them with a slotted spoon. Add the other half of gnocchis.
Melt butter in a sauce pan until slightly browned. Add sage and fry until crispy. Add chicken. Pour sage butter and meat over the gnocchis. Sprinkle with cheese. Serve with a green salad.
Either tomato or gorgonzola sauce with spinach are also great with these gnocchis.