Gnocchi

For the gnocchi, boil the potatoes in salted water until tender. Peel while still hot and press through a potato ricer. Quickly mix flour, semolina, salt, nutmeg and yolk with the potatoes and knead into a dough.

If the dough sticks, use a little more flour. Let rest for 1 hour. Form thin rolls, cut off 1 cm long pieces and roll them into balls.

Flatten with a fork. If you want to freeze the gnocchi, lay them flat on baking paper and freeze. Once frozen through, portion into small bags for further use.

Boil the salted water, add the gnocchi and wait until they float to the top. This applies to fresh or the frozen gnocchi.

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