Olive Gnocchi

For the olive gnocchi, boil the potatoes in their skins, let cool and peel. Press through a potato ricer, add semolina and flour. Add the egg yolks and the chopped olives and season with salt, pepper and nutmeg. On a work surface, form thumb-thick rolls from the mixture and cut them again into pieces about 3 cm long. If desired, press groove-like patterns into them with a fork. Place in boiling salted water, boil once briefly and let steep for about 3 minutes. Carefully lift out and drain.

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