Put potatoes in a large pot of cold, salted water and bring to a boil over medium high heat.  Boil for 45 minutes to an hour, or until potatoes are tender and can be easily pierced with a fork.

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Drain the potatoes and allow them to cool just enough to be able to handle them.  Peel the skin off and pass through a potato ricer or food mill.  While the potatoes are still hot, add the flour, parmesan cheese, egg, and a generous pinch of salt.  Mix until a dough is formed.

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Roll the dough out into 2 ropes that are about 1 inch in diameter.  Cut the ropes into 1 inch lengths and roll each piece across the back of a fork to form ridges on one side and an indent on the other.

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Bring a pot of salted water to a boil.  Add the gnocchi and cook until they rise to the surface.  Drain well and set aside.

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Heat flour in a sauce pan over medium heat, stirring constantly until it just starts to take on color, then whisk in the butter.  Add the garlic and allow it to cook for a minute before adding the milk.  Whisk until smooth.  Add the sausage to the sauce and allow it to simmer until thickened to desired consistency.  If it gets too thick, add more milk.  Season to taste with salt and white pepper.

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When ready to serve, heat the clarified butter in a sauté pan over medium heat.  Add the gnocchi and cook until golden on each side.

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When the gnocchi is almost finished cooking, add the basil and cherry tomatoes to the sauce and allow the tomatoes to heat up, but not cook through.

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Toss the gnocchi with the sauce and serve hot, making sure to distribute the sausage and tomatoes evenly.

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