Gnocchi with Sage

For the gnocchi with sage, cook the potatoes in their skins. Then peel them as warm as possible, because the gnocchi turn out best when the potatoes are mashed while they are still as warm as possible. After peeling, mash the potatoes.

Add the yolks, a little salt and a pinch of nutmeg to the mashed potatoes and 2/3 of the flour. Knead until a smooth dough is formed.

Cut the potato mixture into quarters, shape each into a thumb-thick roll on a floured surface and cut 2 cm long pieces from it. In a large saucepan, bring plenty of water and salt to a boil. Then boil the gnocchi in it briefly. After 5 minutes they will rise.

Melt the butter and sauté the finely chopped sage in it.

Divide the drained gnocchi evenly on plates, pour butter with sage on top, finally sprinkle generously with parmesan.

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