Homemade gnocchi

1. Steam the potatoes for about 20 minutes. Once cooked, blend them to a puree, mix in the eggs and gradually add the flour, parmesan and salt, to obtain a non-sticky ball.

2. Shape the dough into rolls of about 1 cm in diameter. Cut pieces every 1.5 cm.

3. Press the pieces with a fork to draw shapes on each gnocchi. Let stand 30 minutes in the refrigerator before cooking.

Photo credit: Sucré Salé