Ingredients for 4 people:
1kg potatoes, 300g flour, salt
For the sauce:
200g “toma” or “fontina” cheese, butter, pepper
Preparation:
Boil or steam the potatoes with their skins on, drain, peel and mash with a fork or potato-masher on to a flat surface. Add the flour and a pinch of salt and knead together until the potatoes are lukewarm. Divide the dough into 2-3 cm thick sausage-like rolls, slice off the gnocchi and place a surface that has been dusted with flour. Now create the “ridges” on the “gnocchi” by pressing each one against the inside prongs of a fork and letting them roll off. Leave for at least 15 minutes and then place in a saucepan of salted boiling water, removing as soon as they come to the surface. In the meantime, melt the butter in a pan without frying it. Add the carefully drained “gnocchi” with their froth and the diced cheese, gently turning so as not to break the “gnocchi”. Season with freshly ground black pepper.