Italian Potato Gnocchi

Summary

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

1. 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.
2. 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.
3. 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.