Potato gnocchi

• 1kg waxy potatoes, scrubbed
• 250-300g plain flour
• 1 egg
• pinch of freshly grated nutmeg
• bunch of parsley, chopped
  
• 25g butter
• salt
• Parmesan

Boil potatoes until tender, but not falling apart. Drain and peel asap, then mash.

Sprinkle a work surface with flour, drop mash, sprinkle 1/2 remaining flour, mix lightly

Brak the egg into a mixturte, add nutmeg, knead lightly, drawing more flour as necessary. When the daugh is light and not sticky, divide it to 4 portions. Form each portion into a roll about 2 cm. Cut the roll crossway into 2 cm pieces.

Bring a large pan of water to boil. Boil gnocchi until they rise to the surface. Toss in butter and parsley, sprionkle with Parmesan.

2969 kcal, serves 6