Boil the potatoes with the skin on, peel while still warm and press through the potato press.
Then add the flour, potato starch, egg, salt and a little nutmeg grated and knead quickly.
Divide the dough into 4-6 pieces and gradually form a finger-thick roll on a floured work surface and cut into approx. 2 cm pieces.
Put them into boiling salted water (be careful to do this little by little) and as soon as they float to the surface, remove them with a skimmer.
Gnocchi with sage butter:
Melt the butter in a pan and toast the fresh sage leaves in it. Add the hot gnocchi, toss briefly and serve with freshly grated Parmesan cheese.
Gnocchi with tomato sauce:
Fry the fresh tomatoes with the garlic in a little olive oil and steam. Blend briefly with a hand blender. Add the herbs and season with salt and pepper. Add the hot gnocchi, toss briefly and serve with freshly grated Parmesan cheese.
TIP: To prevent the gnocchi from sticking when they come out of the boiling water, drizzle with a little olive oil.
Recipe by: Tourist office Partschins/Parcines