Italian Potato Gnocchi
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg potato (s)
- 3 egg yolks
- 200 g flour
- 2 tablespoon, layered marjoram, dried, grated
- 250 ml cream
- 100 g mountain cheese, spicy (e.. Appenzeller)
- 30 g butter
- Salt and pepper, whiter
- Salt water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, chop them roughly and cook in salted water for 20 minutes (counting from the time they are cooked). Drain and let steam out. Squeeze through a potato press into a bowl. Knead into a dough with the flour and egg yolk. Season with marjoram, salt and white pepper.
- Bring water to a boil in a large saucepan and season with salt. Using 2 tablespoons, shape the dough into roughly walnut-sized dumplings and pour them into the gently simmering water. When the gnocchi rise to the surface, skim them with a skimmer and place in a greased baking dish.
- Pour the cream over the gnocchi in the baking dish and rub the cheese over it. Put the butter in small flakes on top. Bake at 220 ° C (top / bottom heat) for 15 minutes.
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