Sardinian potato gnocchi

Ingredients for 6 servings:

• 1 ½ kg potatoes
• 2 tbsp margarine
• 1 kg flour
• 2 egg yolks
• some mint
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and quarter the potatoes, and boil in salted water until tender. Meanwhile, chop the mint. After cooking, drain the potatoes well and then mash them. Let the potatoes cool, then add the chopped mint, margarine, and egg yolk and stir. Sprinkle in the flour, but not all of it; just enough to form the dough. Knead well. On a floured surface, form the dough into small rolls and cut them into small gnocchi with a knife. Make sure the gnocchi don’t stick together. It’s best to collect them in a basket and sprinkle them with flour to prevent them from sticking together. The gnocchi can now be cooked like pasta in salted water with a drop of oil. When they float to the top, they are cooked and can be fished out with a sieve. The gnocchi taste best with tomato sauce and Parmesan cheese.