Sage Gnocchi

Cook potatoes – whether floury or firm boiling – a little beyond al dente. This takes between 20 and 25 minutes, depending on the size, age and type of tuber. Drain the finished potatoes in a sieve, rinse briefly under cold water and remove the skin as quickly (and hot) as possible with a small kitchen knife.

Press the potatoes through a special potato or spaetzle press into a large enough bowl. Then separate an egg and add only the egg yolk and 60 g flour. Add salt, pepper, nutmeg and one or two tablespoons of Parmesan cheese. Now quickly push everything together into a dough. You should knead as little as possible, because with gnochi: the more movement, the more concrete. The hand movement should be more like a very carefully formed snowball.

Bring fresh salted water to the boil in the potato pot and, in the meantime, quarter the potato snowball and roll it into four thumb-thick rolls, just like in the kneading mass games. Using a kitchen knife, repeatedly cut thumb-thick slices of it into small pieces and carefully roll these slices into a ball with the flat of your hand on the surface. Now use a fork to gently roll over each gnocchi so that it forms an oval with grooves. If the dough sticks a little bit, you can sprinkle a little flour on the surface.

Then remove the boiling salted water from the hot p

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