Preparation

Mix the puree with the egg yolks, the starch and the butter until a homogeneous gnocchi-like mass is obtained. Season with salt, pepper and nutmeg. Form cylinders with diameters from 1 to 2 cm and 4 cm in length.

Prepare breaded and fry by immersion. Serve hot.

Ingredients

  • 500 g of mashed potatoes
  • 2 gems
  • 50 g of corn starch
  • 20 g of butter
  • Fresh black pepper and salt
  • Freshly ground nutmeg
  • Wheat flour, eggs and breadcrumbs for breading