Hazelnut Gnocchi With Sage Glaze

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1/4 cup water

1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces

1 cup all-purpose flour (about 4 1/2 ounces), divided

1/2 cup hazelnut meal

1/2 teaspoon salt

1 garlic clove, minced

1 large egg yolk

1 gallon water

1 tablespoon butter

1 tablespoon fat-free, less-sodium chicken broth

1 1/2 teaspoons chopped fresh sage

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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