Potatoes, eggs and a bit of nutmeg ... a few ingredients for a really pleasing dish. Seasoned with tomato sauce or gorgonzola, fresh gnocchi are always delicious.


200 g potatoes
50 g Farina
1 egg yolk
1 pinch/es of salt
a little bit of nutmeg


  • Boil the potatoes and, as soon as they are just lukewarm, peel and mash them with a potato masher.
  • Mix all the ingredients together to form a dense homogeneous mass.
  • Add salt, pepper and nutmeg. Divide the dough into pieces, then shape them into slender rolls.
  • Cut the rolls into pieces about 2 cm long.
  • With a fork, give the gnocchi their typical shape.
  • Cook the gnocchi in salted water and, as soon as they rise to the surface, remove with a slotted spoon.
  • Finally, serve with the condiment of your choice.
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