Gnocchi di patate

• 900 gr potatoes

• 2 eggs

• 3-4 dl white flour (as necessary)

• Salt, pepper

• Grated nutmeg

• 60 gr Butter

• Sage leaves

• 2 garlic cloves

• Riven parmesan

Cook the potatoes in their skins, drain and peel them while they are still hot and immediately after mash them on a floured pastry board.

Add the eggs, a pinch of salt and work in the flour with your hands, a little at a time; the dough feels soft but can be shaped with floured hands. Do not knead the dough too much.

Roll out the dough into 2-3 cm thick rolls, cut into pieces, arrange them on a floured tray with a lightly floured cloth on.

Boil the gnocchi in batches in plenty of salted water for about 5 minutes until they float to the surface, pick up with slotted spoon.

Brown the butter, sage and garlic in a separate large pan.

Add the cooked gnocchi and fry them in the sage butter until golden brown. Top with grated parmesan, salt and pepper. Enjoy!