Summary

Ingredients

• 500 g potato (s), floury
• 1 small onion (s)
• 1 handful herbs, mixed, to taste
• 100 g butter
• 2 egg (s)
• 150 grams flour
• 50 g semolina
• salt
• Black pepper
• Nutmeg, grated
• Crème fraîche
• 1 handful sage, leaves
• 100 g parmesan cheese
• Flour

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Instructions

1. Wash the potatoes, unpeeled and cook in a little water until soft. Drain, quench in cold water and press through the potato press. Let cool down.
2. Peel the onion, wash the herbs and pat dry. Finely chop both. Separate an egg. Use egg white elsewhere. Heat 1 tablespoon butter and sauté the onion until translucent. Let cool down.
3. Add the onion, herbs, flour, semolina, egg, egg yolk, salt, pepper and nutmeg to the potato mixture and mix everything into a malleable dough. The gnocchi dough should be about as soft as butter at room temperature. If it is too soft, mix in a little more semolina. The dough can be loosened up with crème fraîche.
4. Shape the dough into 2 rolls of 2.5 cm in diameter with floured hands. Cut the rolls into finger-thick slices and flatten the slices with the back of a fork to give the gnocchi their typical shape. Bring plenty of salted water to the boil and cook the gnocchi in portions until they rise to the surface. Remove the gnocchi with a slotted spoon and place them side by side on a plate.
5. When all the gnocchi are cooked, wash the sage, pat dry and cut into fine strips. Grate the parmesan. Heat the remaining butter in a large pan and brown it lightly. Swirl the gnocchi and sage in the pan until the gnocchi are hot again. Then distribute on preheated plates, sprinkle with the parmesan and serve immediately.