Dieter's Gnocchi

Ingredients for 4 servings:

• 600 g potatoes, floury
• Salt
• 2 medium-sized egg yolks
• 50 g cornstarch
• 1 tbsp semolina (durum wheat semolina)
• nutmeg
• some cornstarch for processing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Peel the potatoes, chop them into small pieces, and boil them in salted water for about 25 minutes. Pour them into a sieve and hang the sieve over the pot to steam the potatoes. Steam thoroughly, then press them through a ricer and let them cool slightly. Add the egg yolk, 50g cornstarch, semolina, salt, and nutmeg to the potatoes and knead everything well. Sprinkle the work surface with cornstarch and roll out a 20cm roll. Cut the roll into 2cm thick pieces. Shape the pieces into 18cm rolls again and cut each into 6 pieces. Roll the gnocchi into balls, flatten them slightly, and press a pattern into them with the tines of a fork. Bring plenty of salted water to a boil, add the gnocchi, and cook over medium heat for 5-6 minutes, until they float to the surface. Remove with a slotted spoon and serve.