NeriZ.s Gnocchi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin, weihed prepared
- 250 g flour, type 405
- 3 large egg yolks
- salt
- Nutmeg, freshly grated
Also:
- 1 tablespoon cornstarch, for the cooking water (see tip)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skin on. Depending on the size, this takes about 30 minutes.
- Drain the potatoes, steam them out, peel them and press them through the potato press. Let cool for half an hour.
- Then stir in the flour first and then the egg yolks (use egg white otherwise).
- Season the resulting dough with salt and possibly nutmeg and let it rest for 15-30 minutes.
- Now shape the dough on a little flour into rolls approx. 2 cm in diameter and cut off approx. 1 cm wide gnocchi with a knife.
- You can give the gnocchi the typical pattern with a fork, but you don`t have to.
- Cook the gnocchi in plenty of boiling salted water. They`ll be done when they swim upstairs.
- Tip:
- If you stir a tablespoon of mixed cornstarch into the cooking water before cooking the gnocchi, you prevent them from falling apart.
- Incidentally, this also applies to cooking dumplings.
- The recipe is sufficient as a main course for 3-4 and as a primo or starter for 6-8 people
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