This is me (well, my hands, anyway...) preparing gnocchi.
Boil and mash the potatoes. Add flour and maizena to the potatoes. Add egg. Add a pinch of nutmeg, salt and black pepper. Mix them well. Add butter. Mix well.
Knead potatoes on a working surface. Roll a long thin sausage. Cut it into small pieces. Shape the gnocchi.
Add a pinch of salt to boiling water. Pour gnocchi into the water. Once the gnocchi starts to float, it is done. Drain on a paper. Use your favorite sauce as an accompaniment.
Are you at your wits end trying to get perfect, delicate, light gnocchi? Then this authentic gnocchi recipe by Chef Hermann will help you get started. Now what could be a better way than learn how to make these feather-light potato dumplings from the expert himself? A must-try dish indeed!