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.
Ingredients
Print Recipe
Pin Recipe