Creamy Pasta Dumplings with Pignoli

Cook the potatoes in boiling, salted water for around 25-30 min. Drain and leave to cool a little. Peel and mash.

Place the potato mixture on a work surface and season with salt and nutmeg. Sprinkle on the flour, add the egg and work into a smooth dough.

Take approx. 1/3 of the mixture and on a floured work surface roll into a string roughly as thick as your finger. Cut 1 cm pieces from it and press the typical lined pattern into each one using the back of a fork. Do the same with the remaining dough, shape into balls, cover and leave to rest on the work surface.

Place the garlic, cream and the stock in a pot and bring to the boil. Add both cheeses, allow to melt and simmer on a low heat until think. Season with salt, ground black pepper and nutmeg.

Dry roast the pine nuts, remove from the pan and leave to cool.

Place the gnocchi in a pot of salt water and cook for around 5 min. When they float to the top they are done.