Potato gnocchi

Cover a tray with coarse salt and place potatoes on top. Bake at 190 degrees Celsius for 1 hour and let cool down for 5 min. Then press the potato through a fine sieve. 

Weigh 500 grams of the potato, knead together with the flour, egg-yolk and grated parmesan. Dust flour on your worktop, roll the dough and cut into gnocchi. Boil the gnocchi till they start to float. (Optional: pan fry the gnocchi till golden and crunchy.