Creamy gnocchi with turmeric and stracciatella

Wash the potatoes and boil them in their skins in a small saucepan. The cooking time depends on the size of the potatoes. Cool them in cold water, peel them, then mash them with a potato masher and refrigerate completely.

Add all the gnocchi ingredients and knead, gradually adding the flour until the dough is non-sticky. The amount of flour depends on the type of potato.

Let the dough rest for about 15 minutes, then cut it into strips, dust with plenty of flour, and cut the gnocchi into the size you want.

Roll the gnocchi on the work surface, running your hand over them. This way, they'll also get flour on the cut sides and won't stick together.

Bring a pot of water to a boil and add the gnocchi. Meanwhile, add the cream, stracciatella, and turmeric to a pan and heat for just a moment.

Drain the gnocchi and add them to the sauce, add the grated cheese, stir and serve immediately hot.