Summary

Ingredients

• 350 g potato (s), floury or mainly waxy
• 1 tablespoon, leveled margarine, vegan
• 3 tablespoon spelled flour, whole grain (heaped )
• 3 tablespoon semolina (spelled semolina, whole grain, heaped )
• 1 teaspoon, heaped herbal salt
• some nutmeg
• Salt water
• Flour for the work surface
• possibly herbs
• possibly ground almond (s)

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Instructions

1. Boil or steam the potatoes. Peel while hot and either press through a potato press or mash with a potato masher. If you use a masher, the potatoes won`t be quite as fine, but they`ll still be tasty.
2. Heat salt water in a saucepan. When you put in the gnocchi, the water should just not boil.
3. Add margarine (or butter, if it doesn`t have to be vegan), salt, nutmeg, semolina and flour to the potatoes and mix everything evenly. That works well with a wooden spoon. When the potatoes are a little cooler after processing, the dough can be kneaded briefly with your hands. Do not knead too much or the dough will be tough.
4. Shape a test gnocchi, soak in the hot water and let it steep. Once it floats on the surface, it`s done. If it disintegrates while cooking or taking it out, flour and semolina still need to be added to the dough.
5. It is best to do this in small steps with each leveled tablespoon. Repeat this process until the gnocchi no longer disintegrates or the consistency is what you want it to be. If you make gnocchi more often, you get a feel for how much flour and semolina you have to add to the dough.
6. With gnocchi it is not possible to give precise details about the required amount of semolina and flour, as this always depends on the starch and water content of the potatoes used. And these vary from variety to variety, but also depend on factors such as harvest time and weather during growth. From new potatoes (even if they are a floury variety) you can e.g., hardly prepare good potato dough.
7. Shape the dough in portions into rolls that are a little more than the thickness of a thumb, cut off pieces approx. Finger-thick with a knife or spatula. Shape the pieces into balls. You can flatten the balls with a fork, this gives the typical gnocchi pattern, enlarges the surface on which a sauce sticks.
8. Store the finished gnocchi on a lightly floured surface. Quickly, depending on the size of the pot, place as many gnocchi in the water as there is space on the bottom of the pot. Under no circumstances should the water boil. It is best to take the finished gnocchi out of the water with a sieve spoon.
9. The specified amount is enough for about 50 - 60 pieces, that is two smaller side dish portions or one large main course portion.
10. Variants: You can add fresh, chopped herbs to the dough. Herbs from Provence or basil go well. Grated almonds in the batter are also very tasty.
11. This fits e.g., good a pumpkin sauce.