Gnocchi with cheese filling

Ingredients for 6 servings:

• 700 g floury potatoes
• 2 egg yolks
• 6 tbsp durum wheat semolina
• 6 tbsp potato flour
• Salt
• nutmeg
• n. B. Cheese (Kasar Peyniri)
• possibly butter for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

First, peel the potatoes, cut them into smaller pieces, and boil them in well-salted water. Then press them through a potato ricer and let them cool. In the meantime, cut about 1/3 – 1/2 of the cheese into small cubes (depending on your taste; there will be enough left over for snacking) and set aside. Once the mashed potatoes have cooled to a temperature that you can knead with your hands, add the egg yolk, potato flour, and durum wheat semolina, as well as nutmeg and salt to taste, and knead well. The dough should not stick too much to your fingers, but also not be too dry, so that the gnocchi don’t fall apart later in the pot. Add more semolina and flour if necessary. Now take small pieces of the dough and roll them into small balls with your hands. Press a hollow into them and place several cheese cubes inside, close the dough, and roll them into a ball again. The amount of cheese used can be varied. Anything from “a little cheese filling” to “cheese with a potato dough coating” works. Bring a pot of salted water to the boil, add the gnocchi, reduce the heat, and let it simmer for about 4 minutes. The gnocchi won’t float to the top easily due to their heavy filling, so nudge them with a slotted spoon. When they float to the top, they’re done. Tip: If you like, heat a pan of butter on the heat, remove the gnocchi from the pot, and fry them briefly. Tastes delicious with tomato sauce, cream sauce, or simply with a delicious salad. One whole cheese is used up for about 1.5 kg of potatoes. The gnocchi can be stored well after cooking and heated in the pan; they can also be frozen. Note: I’ve been able to find gnocchi with cheese filling at various discount stores, and when they disappeared one after the other there and even at Rewe, I decided to try making them. The little dumplings require a bit more work thanks to the filling, but it’s worth it.