Gnocchi

Ingredients for 4 servings:

• 1.2 kg potatoes, floury
• 80 g flour
• 70 g potato starch
• 2 egg yolks
• 30 g Parmesan
• 40 g butter, preferably nut butter
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

slightly refined potato gnocchi

Wash the potatoes thoroughly, then peel them, cut them into large pieces, and boil them in salted water until tender. Drain the cooking water and return the potatoes to the stove for a short time. The remaining water should evaporate so that the potatoes dry out. But you don’t want them to brown or burn! Then press the potatoes through a potato ricer. Mix the still-warm potato mixture with the egg yolk, flour, potato starch, Parmesan cheese, and melted brown butter and mash into a smooth dough. Season with salt, pepper, and a little nutmeg. Scoop out gnocchi with a teaspoon, roll them out over the ball of your hand (this creates the typical shape), and make grooves in them with a fork. If that seems too difficult, you can easily roll the potato dough into roughly finger-thick rolls and cut them into pieces about three centimeters long. Bring a sufficiently large pot of salted water to a boil and add the gnocchi. The gnocchi should not be boiling, but rather just simmering in the water. When they float to the top, they’re done and can be skimmed off with a slotted spoon. I got this recipe from a very good chef. For me, it’s the ultimate.