In a medium sauce pan, add 5 oz (140 gr) of unsalted butter cut into pieces, with the water, milk and one teaspoon of salt. Heat over medium-high heat until the butter has completely melted.

Remove from the heat and add the flour while stirring with a spoon or whisk. Mix until smooth. Return to the stove and cook over medium-low heat for 3 to 4 minutes while stirring. Transfer to a bowl, mix with a spoon or beat with a hand mixer at low speed and let cool the dough for 5 minutes.

Add the eggs one at a time while mixing after each egg is added, until smooth. Add the nutmeg, the gruyere and ½ cup of parmesan cheese, and mix until combined. Transfer to a piping bag.

Bring a large pot of salted water to a boil. Cut half inch opening on the bag, and holding the bag over the boiling water, squeeze the mixture out of the bag cutting it off with a paying knife or kitchen shears into a one inch lengths and letting them fall directly into the simmering water.

Working in batches, wait for the gnocchi to float and simmer for 1 to 2 minutes. Remove the gnocchi from the water with a fine mesh strainer or slotted spoon. Transfer to baking sheet covered with paper towel to dry. Repeat until you finish the dough.

In a large skillet melt the salted butter over medium heat. Add the sage and pine nuts until the butter is brown and the sage crispy.

In a baking pan or individual serving size pans, make a layer of gnocchi. Top with some brown butter sage and pine nuts. Sprinkle with Parmesan cheese and repeat with one more layer of gnocchi, cheese and butter. Bake in the preheated oven at 425F for 10 to 15 minute until bubbly and crispy on top.