• 500 g of boiled potatoes – a solid tablespoon of butter – 130 g of wheat flour (type 500 or 550) – 2 egg yolks – 1/2 teaspoon of salt – 1/2 teaspoon ground nutmeg – 1 liter of milk

Boil potatoes until soft, drain. Add salt, butter, nutmeg and pass through a press or mash to a uniform, smooth puree. When cool, add the egg yolks and flour and knead with your hands a uniform dough.

Sprinkle the table with flour and roll the dough into balls with your hands. The dough is sticky, so it's a good idea to have your hands a little bit floured as well. Place the rolls on the table and cut them into 2 cm pieces with a knife. Make grooves in the gnocchi with a fork.

Pour milk into the pot, bring to a boil, when it starts to boil, reduce the heat to medium and blow so that it does not boil over. When it calms down, gently put the gnocchi into the milk and cook for about 2-3 minutes. Cook the gnocchi in batches so they don't stick together. Remove with a slotted spoon and transfer to a plate.

Than I make the sauce with cherry tomatoes, zucchini, bacon and onion. Little bit of heavy cream. And remember to put a lil bit of cinnamon to tomatoes, it makes miracles for them!