Potato gnocchi

1kg potatoes

400 gr semolina flour (2 ½ cups)

2 eggs

50 gr parmesan

100 gr butter

Salt

Place potatoes in a pot with cold water and boil for 40 minutes.

Alternatively, bake in an oven dish covered with aluminum foil.

Peel and mash potatoes with a potato ricer.

Stir in egg yolks and semolina.

Knead dough until smooth.

Roll dough into 3cm-wide sticks

Cut into 2cm pieces and place on gnocchi board.

Place a pot of salted water on the stove.

At boiling point, pour in gnocchi and cook for 2 minutes (gnocchi are ready when they rise to the surface).

Serve with butter or olive oil and Parmesan cheese.