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.

Quick Potato Carrot Soup

4 big organic potatoes, peeled and cut into pieces
2-3 organic carrots peeled and cut into small pieces
1 onion, chopped
3 stalks celery, chopped
4 cups of stock (beef or chicken)
water to thin the soup as necessary
butter
thyme
salt and pepper

Saute onions in butter until soft on low-medium heat. Add all other vegetable. Add stock, raise temperature and bring to a simmer. Reduce the heat and cook the vegetables until soft (about 20 minutes). Puree soup with a handheld blender or process in a regular blender. Add water to reach desired consistency. Season with thyme, salt and pepper. Serve with croutons, shredded cheese and sour cream.

Reibekuchen - the potato kind

(Potato Pancakes)
3 lbs potatoes grated
1 raw medium onion grated (optional)
3 Eggs
1/2 tsp salt
Pepper
1 TBs flour
2 TBs oatmeal
1 ts parsley (optional)
2 TBs oil
Peel and grate the potatoes. Drain the liquid. Mix the potatoes with eggs, grated onion, flour, oatmeal,, salt, parsley, and pepper.Heat the oil in a skillet and then put the dough in, 3 tablespoons at a time. Spread the dough out evenly. Bake on both sides until golden brown.
Serves: 4 – Great with apple sauce or sour cream and salmon