Boil the potatoes in their skins in salted water with a little caraway. Then leave to cool for a moment, peel and press through the potato press. Knead with potato flour, egg yolk, butter, salt and nutmeg.
Roll out with a rolling pin to a dough approx. 1cm thick and press in hearts with a biscuit cutter.
Bring salted water to the boil, turn down the heat and cook the gnocchi hearts in it until they rise to the surface.
Brown the butter in a frying pan and toast the sage leaves in it. Add the gnocchi hearts from the water to the pan and toss.
Sprinkle with Parmesan cheese if desired, decorate with sage leaves and serve.
TIP: Gnocchi hearts can also be prepared well by subdividing them with baking paper before cooking, layering them in a container and freezing them. Add them to hot salted water while still frozen and then continue as described. They are also delicious with a simple tomato sauce.
Recipe by: Tourist office Partschins/Parcines