Recipe: Potato Gnocchi

1 Cook the potatoes in a steamer basket, then using your medium grater mill reduce to a puree in a large salad bowl.

2 Season with salt, pepper and nutmeg zest then add your egg yolks, the Parmesan, the butter and your dash of olive oil and work with a wooden spatula.

3 Then add the flour and work some more, then let your bowl rest at room temperature covered for a good hour.

4 On your lightly floured work surface make small sticks approximately 1 cm thick then cut them with a floured knife into small gnocchi 3cm long and mark them with your floured fork.

5 Then plunge them into your boiling water and when they float to the surface they will be cooked then drain them.
You can then coat them with your desired sauce, supreme, tomato, American etc etc.
Of course if you have some black truffle shards (melanos) on hand then the result will become divine.