Boil the potatoes in their skins, peel them while they are still hot and press them through the potato press. Mix the flour, semolina, salt, cheese (preferably Parmesan, other Italian hard cheeses are also suitable) and grated nutmeg. Quickly knead the potato snow in a large, shallow bowl or on the worktop with the flour mixture and egg yolk to form a smooth, firm dough. Cover and let the dough rest for about 20-30 minutes.
Then divide the dough into four equal pieces and roll out each piece on a floured work surface into a strand a little more than the size of a thumb. Cut off pieces about finger-thick with a knife. Briefly roll each piece with your hands, shape it and first press it in lengthways with a fork, then press furrows to the right and left of the crevice. This is to increase the surface of the gnocchi so that they can absorb the sauce better afterwards.
Put the gnocchi in gently surging salted water (not boiling bubbly, otherwise they will disintegrate). When they have risen to the surface, they are done, are skimmed off with a slotted spoon and briefly tossed in the respective sauce.
Tip:
Of course, this approach will result in more gnocchi than you consume at one time. Very simple - freeze: To do this, place excess gnocchi uncooked side by side on a plate and let freeze. Then fill in portions and continue to freeze.
I have oriented myself to various recipes, including those published here, and to the original. The result was this really delicious and sure-fire recipe for us.
It should also be noted that floury potatoes are of better quality in late summer / autumn than in spring.
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