John Myers
Ingredients for 4 servings:
- 750 g potatoes, floury
- 100 g semolina
- 50 g flour
- 1 m.-sized egg(s)
- 75 g mixed herbs
- some salt
- some nutmeg, freshly grated
- salt water
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
tender gnocchi with herbs
Boil the potatoes with their skins on until soft. Peel them while still hot and immediately press them through a potato ricer. Let the mixture cool slightly, spreading it out (I always use a wide, shallow baking dish for this). Add the semolina, flour, herbs, salt, and nutmeg and mix everything loosely (do not knead). Now add the egg and knead the mixture lightly. Depending on the moisture content, you may need to add a little more flour. The dough should come away easily from your hands. Now form the mixture into sausages about 4 cm thick and cut them into gnocchi. Since I’ve never been able to master the “fork-pressing” technique, I roll the gnocchi into shape and press a groove in the center using only the side of a fork. Place the gnocchi in plenty of hot (slightly simmering) salted water and let it cook for 5 minutes, until they rise to the top. Be sure to let some of the steam escape before removing them.
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