Basil gnocchi

Ingredients for 2 servings:

• 500 g potatoes, cooked, preferably from the previous day
• 100 g durum wheat semolina
• 50 g wheat flour type 405
• 1 egg yolk
• n. B. chili salt, mild
• e.g. nutmeg, freshly grated
• 1 tbsp basil pesto (recipe in my profile)
• n. B. lime zest

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

with basil pesto

Press the potatoes from the previous day or the boiled, steamed, and cooled potatoes through a potato ricer (potato mash!). Season with chili salt and nutmeg. Add the durum wheat semolina, flour, egg yolk, grated lime zest, and basil pesto and knead everything by hand until smooth. Let the gnocchi dough rest for half an hour and then process according to the instructions (gnocchi maker) or shape them into gnocchi by hand and let them rest in lightly simmering, salted water. When the gnocchi float to the surface, they are cooked and can be eaten immediately. Alternatively, drain the cooked gnocchi and fry them in brown butter. I developed this recipe specifically for the Tupperware (R) croquette or gnocchi maker. Link to basil pesto: https://www.chefkoch.de/rezepte/2072361335015176/Basilikum-Pesto.html