Gnocchi with Parsley

For the gnocchi with parsley, cook the potatoes in water, peel and press through a potato ricer while still hot. Add flour, Parmesan cheese, eggs and spices and knead into a smooth dough.

Shape the dough into rolls about 1 1/2 inches thick. Cut these into 3 cm long pieces and flatten slightly with a fork. Cook the gnocchi in boiling salted water.

Melt the butter and wash and roughly chop the parsley. Arrange the gnocchi on plates, pour the butter over them and sprinkle with parsley.

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