01. brush the potatoes well under running water, put them in a saucepan, pour salted water and turn the potatoes into boiled, peeled potatoes.
02. then drain the potatoes, cool them briefly, peel them and
still hot through the potato press.
03. Stir 25 g light butter or butter into the mashed potatoes and mix everything together.
season with nutmeg, salt, cayenne pepper and white pepper.
04. add the flour and the eggs and knead to a smooth and compact dough.
05. boil the salted water and the milk in a saucepan and cut out small dumplings from the dough with two teaspoons.
Make the potato gnocci in the boiling water until they float on the surface.
Then take them out with a skimmer, drain them well and put them in a warmed bowl.
Melt the remaining light butter or butter, if necessary, and drizzle over the prepared potato gnocchi, sprinkle with Parmesan cheese and drizzle with the Paradeiser sauce.
08. top the potato gnocchi with basil leaves, garnish and bring to the table.
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