Potato Gnocchi with Chives and Caviar by Joseph Vargetto

Wash the potatoes. Over low heat with saucepan filled with water, cook the potatoes until softened. Drain and peel the potatoes.

Mash the potatoes with a potato masher. Add the flour, egg yolk and nutmeg to the potatoes. 

Create a dough by rolling out the mixture into a long sausage. Cut the dough into 5cm pieces and flick using a wooden gnocchi paddle.

Cook the gnocchi in boiling salted water.

Melt the butter in a pan and slowly add the boiling broth. Whisk to a creamy sauce, and season with chives and salt and pepper, to taste.

Drain the gnocchi and add to the butter sauce.

Serve the gnocchi on the plates. Garnish each serving with a spoon of caviar. 

Serve immediately.