Gnocchi with Cheese

For the gnocchi with cheese, peel, wash and boil the potatoes in salted water until tender. Drain the potatoes and press them through a potato ricer onto a floured work surface.

Mix the mashed potatoes with the salt and flour to form a smooth dough. Cover and let rest for 15 minutes. Divide the dough into 10 parts and form each part into a roll about 1.5 cm thick.

Cut the roll into pieces about 3 cm long and press them lightly with a fork to create the characteristic pattern. Now slowly slide the gnocchi into boiling salted water.

They are cooked when they float to the top. Remove immediately and place on warmed plates. Drizzle with the melted butter and sprinkle with the grated cheese.

Serve immediately warm. The best accompaniment is a mixed salad.

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