Gnocchi with Parmesan

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g potato flour
• 250 g flour
• 100 g semolina
• salt and pepper
• nutmeg
• 1 tsp black cumin
• 75 g Parmesan
• some butter
• Flour for the work surface
• salt water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gnocchi with parmesan cheese

Dice the potatoes and cook until tender but not falling apart. Peel while still hot and press through a ricer. Immediately mix with potato flour, semolina, Parmesan cheese, black cumin, pepper, and salt (to taste) and knead into a smooth dough. Let the dough rest for a while. Line a work surface with baking paper, sprinkle with a little flour, and roll the dough into finger-thick rolls. Cut these into pieces about 2 cm long. To give the gnocchi their characteristic shape, briefly press them against a fork with your thumb. Leave the finished gnocchi on a floured surface until cooked. Bring a large pot of water to a boil and add salt. Once the water is boiling, reduce the heat and add the gnocchi. The water should no longer be boiling. After about 2-4 minutes, the finished gnocchi will float to the top. Tip: If you want to freeze the gnocchi, only place them in salted water for a short time (about 1 minute). Place individually on a board or plate and place in the freezer. Later, transfer to freezer bags.