- Pour 500 ml water and add 1 pinch of the salt into the blender jug. Peel and wash the potatoes, and cut into quarters. Put the potatoes in the cooking pot, insert into the blender jug, and with the measuring beaker in place, steam with the steamer button/15 minutes.
- Remove the cooking pot, pour off the water and let the potatoes cool down completely (preferably overnight).
- Put the potatoes, egg yolks, flour, the remaining salt, pepper and nutmeg in the blender jug, and with the measuring beaker in place, mix for 30 seconds/speed setting 4.
- Use the spatula to scrape the mixture down the inside of the blender jug and then continue to mix, with the measuring beaker in place, for 5 seconds/speed setting 6.
- On a floured surface, shape the potato dough into a roll 1.5 cm thick. Cut the roll into slices 1 cm thick. Press the dough pieces flat with the tines of a fork to create a grooved pattern.
- Bring plenty of salted water to the boil, add the gnocchi, bring to the boil and leave to simmer over medium heat until they rise. Remove with a slotted spoon and drain well.
The gnocchi taste particularly good with tomato sauce, pesto or sage butter.
To make sage butter, wash and dry 10 sage leaves and cut them into fine strips. Put 3 tablespoons of butter into the blender jug and, with the measuring beaker attached, melt for 3 minutes/setting 2/90 °C. Add the sage and, with the measuring beaker attached, mix for 10 seconds/setting 1, then leave the mixture to stand for 5 minutes. Pour the sage butter over the drained gnocchi.
Bon appétit with Monsieur Cuisine