Potato gnocchi

Cut the potatoes into small pieces and fill with clean cold water. Bring the contents of the saucepan to a boil. Lower the heat, add salt and pepper. Boil potatoes until tender.

We drain the water. We chop potatoes. Add butter, egg and, if needed, salt. We mix everything well.

Our potato gnocchi recipe is prepared with flour. Gradually add it to the vegetable puree. It may need more or less than the recommended amount. It all depends on the type of potato and the quality of the flour. The dough should hold its shape well, but not be tight.

Knead the dough first in a bowl and then on a floured surface. Cut off a small oblong piece. We roll a thin long tube. As you work, sprinkle the table with flour.

We cut the workpiece across into identical pieces 3 cm wide.

We make a light impression on each piece with a small fork. Do the same with the rest of the test. Boil the gnocchi in boiling salted water for three minutes. Freeze some if desired.

While the gnocchi are cooking, prepare the sauce. Pour cream into a small saucepan. Add salt and nutmeg. We put the pan on the stove and bring its contents to a boil. Pour a full teaspoon of flour into a separate bowl. Pour in some hot cream. Mix the dressing well. Add it to the sauce. With constant stirring, simmer the sauce over low heat for a couple of minutes. The density is adjustable at our own discretion.

Our gnocchi in creamy sauce are ready! To serve, pour a little sauce into a serving plate. We place finished products on top. We add greens.
Enjoy your meal!