Gnocchi dough with bacon dust

Ingredients for 4 servings:

• 300 g potatoes
• 2 bay leaves, fresh
• ½ tsp smoked salt
• 4 g bacon (bacon dust), recipe see DB
• 1 pinch(s) nutmeg, freshly grated
• 1 egg yolk
• 100 g durum wheat semolina
• 12 g wild garlic, very finely chopped
• 100 g flour
• Flour for the work surface

Instructions

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

very spicy taste

Peel the potatoes and boil them with the bay leaf in plenty of salted water for about 20 minutes. Drain the cooked potatoes and let them steam uncovered on the warm stovetop for about 10 minutes. Remove the bay leaves and press the hot potatoes through a potato ricer (or similar). Season with nutmeg and salt. Add the egg yolk, bacon dusting, and the finely chopped wild garlic and knead everything briefly. Sprinkle in the durum wheat semolina and knead everything with 2/3 of the flour until you have a smooth dough. If the dough is a little soft, add a little more flour. The dough should be soft and elastic. Then shape the dough into a ball, let it rest for a while, and then work it in portions. From one portion (about a handful of dough), first make a roll with a diameter of about 18-20 mm. Using a “Schlesinger” (dough scraper, dough card, knife, or similar tool), cut 20-25 mm long pieces of dough from the roll. Roll these out in floured hands and then use the tines of a fork to create the grooves to better absorb the sauce. Then, let the gnocchi simmer in boiling salted water, but do not boil them. They are cooked when they rise to the top or float (if necessary, loosen them from the bottom of the pot with a wooden spoon). Remove them with a slotted spoon, drain briefly, and serve. Alternatively, you can fry them in hot clarified butter/oil. Note: You can also prepare the gnocchi for the following day. To do this, rinse the cooked gnocchi in cold water. Then drain well and store covered in a bowl. Do not discard the cooking water. The next day, reheat the cooking water and warm the gnocchi until they float to the surface again. You can find the recipe for bacon dust on my profile page or in the database.