Spelt Gnocchi

Thoroughly wash the potatoes.

Cook the potatoes in water for about 20–30 minutes until tender.

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

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

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

On a lightly floured surface, roll the dough into approx. 1 cm thick ropes and cut into pieces about 2 cm long.

If desired, gently press each piece over a fork to create a pattern.

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

Lift the gnocchi out with a slotted spoon, let drain briefly and serve with sage butter, tomato sauce or ragù.