Summary

Ingredients

• 1 kg potatoes, floury boiling
• 500 g corn flour, fine
• 100 g corn rits
• 3 egg (s)
• 1 pinch (s) salt
• some potato starch

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Instructions

1. Cook the potatoes in the skin until soft - they can be overcooked a bit. Peel the potatoes while hot and mash them with either a press or a masher.
2. Add all of the flour and semolina, as well as the 3 eggs and a good pinch of salt. Mix into a dough with a food processor or a mixer with a dough hook. If the dough still does not set after a while, you can support it with a little starch. Gradually add a little water until a smooth dough forms. Ideally, let it rest in the refrigerator for about 1 hour.
3. Roll out the dough in portions into a finger-thick sausage on the surface floured with potato starch. Cut into small pieces and shape them into oval balls. To get the typical image of the gnocchi, simply press them a little on the top with a fork and press them together again until they are egg-shaped again. It is advisable to turn the gnocchi a little in the corn flour or cornstarch so that they don`t stick to each other.
4. Let the finished gnocchi dry a little and then either pour them straight into the pan with boiling, lightly salted water or freeze in portions. Put the frozen gnocchi straight into the boiling water without thawing.