John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 50 g Parmesan
- 150 g flour (wheat flour)
- 2 eggs
- Salt and pepper, white, from the mill
- 75 g butter
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Peel and wash the potatoes and boil them in salted water. Drain and immediately, while still hot, press them through a potato ricer. Then let them cool. Grate the Parmesan cheese into the cold potato mixture. Sift the flour over the potatoes, add the eggs, season with salt and pepper, and knead well until a smooth dough forms. Using floured hands, roll the dough into 2 cm thick rolls and cut these into approximately 5 cm long pieces. Bring a large amount of salted water to a boil in a saucepan, add the gnocchi (the water should no longer be bubbling, but just simmering gently), and let the gnocchi cook until cooked through. When they rise to the surface, they are done. Melt the butter, but do not brown it. Place the gnocchi in a warmed bowl and pour the melted butter over them.
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