Summary

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)

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Instructions

1. Boil the potatoes with their skin on. Depending on the size, this takes about 30 minutes.
2. Drain the potatoes, steam them out, peel them and press them through the potato press. Let cool for half an hour.
3. Then stir in the flour first and then the egg yolks (use egg white otherwise).
4. Season the resulting dough with salt and possibly nutmeg and let it rest for 15-30 minutes.
5. 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.
6. You can give the gnocchi the typical pattern with a fork, but you don`t have to.
7. Cook the gnocchi in plenty of boiling salted water. They`ll be done when they swim upstairs.
8. Tip:
9. If you stir a tablespoon of mixed cornstarch into the cooking water before cooking the gnocchi, you prevent them from falling apart.
10. Incidentally, this also applies to cooking dumplings.
11. The recipe is sufficient as a main course for 3-4 and as a primo or starter for 6-8 people