Dieter`s Gnocchi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 6 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), floury boilin
- salt
- 2 medium egg yolks
- 50 g cornstarch
- 1 tablespoon semolina, (durum wheat semolina)
- nutmeg
- some cornstarch to process
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small pieces and cook in salted water for about 25 minutes. Pour into a sieve and hang the sieve over the pot to steam off the potatoes. Let it steam out well, then press it through a press and let it cool down a little.
- Add the egg yolks, 50 g cornstarch, semolina, salt and nutmeg to the potatoes and knead everything well.
- Sprinkle the work surface with cornstarch and roll a roll of 20 cm length on it. Cut the roll into 2 cm thick pieces. Shape the pieces again into rolls of 18 cm and cut 6 pieces from them. Roll the gnocchi into balls, flatten them slightly and press a pattern into them with the prongs of a fork.
- Bring plenty of salted water to the boil, add the gnocchi and cook over medium heat for 5-6 minutes until they float to the surface. Remove with a slotted spoon and serve.
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