Italian potato gnocchi

Ingredients for 3 servings:

• 1 kg potatoes
• 3 egg yolks
• 200 g flour
• 2 tbsp, dried marjoram, crushed
• 250 ml cream
• 100 g mountain cheese, spicy (e.g. Appenzeller)
• 30 g butter
• Salt and pepper, white
• salt water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

as a main course or side dish

Peel the potatoes, roughly dice them, and cook in salted water for 20 minutes (from the time they were boiled). Drain and allow to cool. Press them through a potato ricer into a bowl. Knead with the flour and egg yolk to form a dough. Season with marjoram, salt, and white pepper. Bring a large pot of water to a boil and add salt. Using 2 tablespoons of the dough, form walnut-sized dumplings and place them in the gently simmering water. When the gnocchi rise to the surface, skim off the excess with a slotted spoon and place in a greased baking dish. Pour the cream over the gnocchi in the baking dish and grate the cheese over them. Place small knobs of butter on top. Bake at 220°C (top/bottom heat) for 15 minutes.