Boil the potatoes thoroughly, peel them, and sieve them when warm

Mix mashed potatoes, flour, nutmeg, egg yolk, salt, and parmesan cheese powder

Form dough long and cut evenly with a knife

Roll the dough into a circle by hand and take a shape using a gyokki board, fork, or silicone kimbap roll

You can store it with extra flour and freeze it

Pour olive oil into a heated pan and stir-fry garlic

Add tomatoes, onions, rosemary, and salt

Add tomato paste, whipped cream, and sand lance extract

Italian seasoning, peperoncino and pepper added

Add salt to boiling water and cook the gnocchi. When you think of it, it's cooked

Drain the gnocchi in boiling water through a sieve, heat it in the prepared ros sauce, and mix
Sprinkle dry parsley and Parmigiano Regiano right before eating