Summary

Ingredients

• 600 g jacket potato (s), floury-boilin, from the day before
• 250 g spelled flour
• 70 g durum wheat semolina
• 1 teaspoon, heaped nutmeg, grated
• 1 teaspoon, leveled turmeric powder
• 0.5 teaspoon ½ pepper, white
• salt
• 30 g butter for fryin
• 0.5 ½ bunch parsley

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Instructions

1. Press the jacket potatoes through a potato press, then fill a bowl with spelled flour, semolina and the spices. Add salt to taste and knead until the dough comes off the edge. Let the mixture rest for approx. 15 minutes before further processing.
2. Shape the dough into rolls as thick as a thumb. Cut this into 10 mm thin slices. Then place the slices in boiling salted water and simmer until they float to the surface.
3. Melt the butter in a pan. Take the gnocchi out of the water with a slotted spoon and stir-fry in the hot butter until they start to brown.
4. Wash the parsley, wipe dry, pluck from the stalks and finely chop. Pour into the pan and fold in by swirling several times.
5. Remove the gnocchi with a slotted spoon and arrange in a bowl.