Clean the potatoes and cook in salted water for about 25-30 minutes. Drain and let cool down briefly. It is important that the potatoes are peeled while they are still hot.

Put the peeled potatoes in a mixing bowl and let them evaporate for 10 minutes. Mash finely with the potato masher and mix 2 teaspoons of salt, eggs, 150 g of flour and nutmeg with a fork.

Dust the work surface with the rest of the flour, knead the dough into a 3 cm thick roll. Cut into 1 cm thick slices with a knife and shape into oval gnocchi with your hands and place on a floured plate. Cook the gnocchi in portions in plenty of salted water and remove them with a sieve spoon as soon as they float on the surface.

Melt the butter and olive oil in a pan and fry the sage leaves until crispy. Add the gnocchi (in portions) and walnuts and toss in them for 3-4 minutes until they are lightly brown. Season to taste with salt and pepper. Keep the gnocchi warm until serving.

Tip 5: If you prepare the summer salad before searing the gnocchi, you can add the gnocchi directly to it and serve.

Wash the salad and distribute on plates. For the dressing, mix mustard, acacia honey, raspberry vinegar, walnut oil, olive oil, salt and pepper and add to the salad. Then spread the gnocchi, feta and raspberries on top.