Gnocchi

The right potatoes are important.
For the best gnocchi, it’s best to use large, floury, red-skinned things.

Ingridiens

Per kg
1 Egg = 60g or 60g egg yolk
250g Flour
Nutmeg
Possibly salt
Parmesan cheese

Boil potatoes with bay leaves.
Peel and press immediately after cooking.
Mix everything together and process while still warm.

Enjoy.