Gnocchi, homemade

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 200 g semolina (durum wheat semolina)
• 100 g Parmesan, freshly grated
• 2 eggs
• 1 tsp salt
• 25 g potato starch
• nutmeg
• pepper
• salt water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without flour

Cook the potatoes with their skins on – ideally in a pressure cooker for 35-40 minutes (test for doneness). Place them on a baking sheet, break them open, and let cool slightly. Place the semolina on a work surface, add the Parmesan cheese, salt, and seasonings (don’t skimp on the nutmeg!). Press the potatoes through a potato ricer (don’t mash them, or they’ll stick) or “pull them through a ricer” – in the absence of a potato ricer, I always do it this way – and spread them on the semolina, adding the potato starch. Mix together, then mix in the eggs one at a time, knead into a smooth dough, and let it rest briefly (while you’re preparing the sauce, for example). Form into finger-thick rolls and cut off 2-3 cm long pieces. If desired, you can make grooves in them with the tines of a fork. Let them stand in gently simmering salted water for a few minutes until they float to the surface.