Gnocchi

Bake 2 kg potatoes at 180°C for 1h.

Halve the potatoes and scoop out the flesh.

Rice the potato flesh into a bowl.

15 g salt

A pinch of nutmeg

A pinch of pepper

3 eggs

Mix until well combined.

Knead the mixture until smooth.

Roll the dough into a 1 cm thick strand.

Dust with potato flour.

Cut into desired shapes.

Boil a pot of water.

Add the gnocchi and cook for 2–3 min, until they float.

Remove with a slotted spoon and serve immediately.