Special Spelt Gnocchis - with Chicken

2 LBs russet/Yukon gold potatoes
2 cups spelt flour
salt
2 large eggs
pepper
nutmeg
cooked chicken pieces (or other meat)
4 TBs butter
Sage

Cook potatoes - unpeeled - until very soft (about 25 minutes). Drain and let them cool a bit. Peel and mash them. Add flour and eggs, salt, pepper and a little bit of nutmeg. Mix with a fork until well combined. Line a cookie sheet with wax paper. Knead dough on floured surface until soft and smooth. Divide dough into smaller pieces (5 - 6-). Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch gnocchis. Press fork on top of gnocchis to leave ridges. Bring water and salt to a boil in a big pot. Add half the gnocchis and simmer gently until they rise to the top. Give them about 30 seconds longer and remove them with a slotted spoon. Add the other half of gnocchis.
Melt butter in a sauce pan until slightly browned. Add sage and fry until crispy. Add chicken. Pour sage butter and meat over the gnocchis. Sprinkle with cheese. Serve with a green salad.
Either tomato or gorgonzola sauce with spinach are also great with these gnocchis.

German Pancakes - Mit Dinkel

2 cups of spelt flour
4 eggs (omega 3 rich, free range)
Salt
1 1/2 cup milk
1/2 cup of (sparkling - optional) water
butter for frying

Mix flour well with salt. Add eggs and slowly pour in milk and water. Stir well.
Let the dough rest for at least 30 min. I soak the spelt flour in a mix of 1 cup yogurt and 1 cup water overnight.
Heat a cast-iron skillet on medium heat. Fry pancakes in butter on both sides until golden brown.
These pancakes are very filling and great with soups. They are also a great lunch/dinner all by themselves especially when you add fruit (apples or blueberries) or bacon and pears before you turn them.