Gnocchi al forno
150 g flour
1 tblspon extra vergin olive oil
2 tblspoons grated Parmiggiano Reggiano
150 ml cream
Wash the potatoes and boil them for 20 mins.
When they are cooked, peel them and mash. Add flour and mix well with a wooden spoon. Add eggs, one at a time, and mix well every time. Add salt, pepper and ground nutmeg.
Leave it to cool completely.
Flour the surface and divide the gnocchi pasta into smaller pieces. Roll each piece out to form a finger-thick "sausage". Cut the "sausage" into 3cm long chunks and form gnocchi pressing them against a fork or gnocchi tool. Put the gnocchi on a floured trey (they shouldn't be touching each other) and leave them dry for about 1 hour.
Cook gnocchi in boiling salted water, they are ready when they come up to the surface.
Put the drained gnocchi into an oiled oven-proof dish.
In a small bowl mix the cream with 2 spoons of flour, salt, pepper, and Parmiggiano Reggiano. Pour over gnocchi and bake in a preheated oven for about 15 mins.