Gnocchi with Parmesan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 250 g potato flour
- 250 g flour
- 100 g semolina
- salt and pepper
- nutmeg
- 1 teaspoon black cumin
- 75 g parmesan cheese
- some butter
- Flour for the work surface
- Salt water
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and cook until cooked but not crumbled. Peel while it is still hot and press through the press. Mix immediately with potato flour, semolina, Parmesan, black cumin, pepper and salt (to taste) and work into a smooth dough. Let the dough rest a little.
- Lay out parchment paper on the work surface and sprinkle some flour on it and then work the dough into rolls as thick as a finger. Cut these into pieces about 2 cm long.
- Press the gnocchi briefly against a fork with your thumb for the characteristic shape. Leave the finished gnocchi on a floured surface until cooked.
- Bring water to the boil in a large saucepan and season with salt. As soon as the water boils, reduce the temperature and add the gnocchi to the water. The water should no longer boil. After about 2 - 4 minutes, the finished gnocchi swim upwards.
- Tip: If you want to freeze the gnocchi, just briefly add them to the salted water (about 1 minute). Place individually on a board or plate and place in the freezer. Transfer to freezer bags later.
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