For the gnocchi, mash the potatoes finely, add flour by the spoonful, semolina, yolk, salt and nutmeg. If the dough is too soft, add some more flour, if it is too firm, add some liquid butter.
Form dough into rolls and shape 3 cm gnocchi, cook in boiling salted water for about 3 minutes (finished ones float on top).
Serve with vegetables or tossed in butter.
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