Gnocchi

Thoroughly wash the potatoes.

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

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

Add the egg yolk and butter to the potato mixture and briefly knead into a smooth dough.

Allow the potato mixture to cool completely.

Add flour, nutmeg, salt and pepper to the potato mixture and quickly knead into a workable dough.

Roll the dough into even ropes about 1 cm thick and cut into roughly 2 cm pieces.

Optionally press each piece lightly with a fork to create a pattern.

Bring a large pot of well-salted water to a boil.

Add the gnocchi to the boiling water in batches and cook for 2–3 minutes until they float to the surface.

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