Basil Gnocchi

Thoroughly wash the potatoes.

Cook the potatoes in a pot of water for 20–30 minutes until tender.

Drain the potatoes, let them steam briefly, peel them and press while still hot through a potato ricer.

Add the egg yolk and butter to the hot potato mass and quickly knead, then let cool.

Wash the basil, pat dry and cut into fine strips.

Add flour, basil, nutmeg, salt and pepper to the potato mass and quickly knead into a soft dough.

Shape the dough into even ropes about 1 cm in diameter and cut into pieces about 2 cm long.

If desired, press the pieces lightly with a fork to create a pattern.

Bring a large pot of salted water to a boil and cook the gnocchi in batches for 2–3 minutes until they float to the surface.

Lift the gnocchi out with a slotted spoon, let drain briefly and serve immediately.