When talking about gnocchi friends of mine keep telling a story:
They had dinner guests one and tried to impress them with home made gnocchi di patate. Everything was fine until the put the rolled tiny little lumps in the pot with the boiling water.

Out came not a bowl full of gnocchi but one huge gnoc.

So I was a little afraid last friday night when I tried this new recipe (out of a cookbook I got as a Christmas present). But it wasn't just trying to make a well approved recipe - I also messed with it. The one I had called for spinach (which is a no-go when your sweetheart hates spinach even more than he hates salad,...).

THE TRICK is to BE QUICK.
Do not knead the dough longer than absolutely necessary, since otherwise it turns into a sticky mess, ehm, mass within a second.

gnocchi di patate
one meal for 4 (or 2 for 2)

600g potatoes
200g flour
3 egg yolks
Salt, nutmeg
extra flour

1. boil the potatoes until very tender
2. mash the potatoes and put them in a large bow.
3. Form a hole in the top of the "potato-mountain" and drop in the egg yolks, a pinch of salt and nutmeg to taste. Add the flour.
4. In a large pot bring salted water to a boil (is this correct English???).
5. Remember to be quick when kneading everything to a smooth dough.
6. Form long and thin snags/sausages and cut them into 1inch long pieces. Press each with a fork.
7. Boil the gnocchi in for 2 minutes (until they swim on top) .

Serve with melted butter and sage or with fresh pesto, or with a simple tomato sauce.....

They are great the next day when you stirfry them in extra virgin olive oil for a couple of minutes!