Gnocchi di patate

potatoes kg 1
grated dry bread hg 1,25
flour hg 2
grated parmigiano gr 60
1 egg
nutmeg and salt at own liking

Boil the potatoes and crush them on a board.
Add all other ingredients and knead them well together.
With the dough you obtained, make sticks with a diameter of about 1.5cm and
dust them lightly with flour so that they won't stick.

Cut small pieces about 2cm long and push them gently with the finger on the
prongs of a fork.

Boil the water, add salt, submerge the gnocchi and take them out with a slotted
spoon as soon as they start to float.

Dress with bolognese ragł or tomato sauce or butter and sage or at your liking.

Complete with grated parmigiano.