John Myers
Contents
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Ingredients
- 700 g Floury potatoes
- 1 tsp Salt
- Freshly grated nutmeg
- 130 g Flour type 405
- 130 g Durum wheat semolina
- 1 Egg yolk M.
- Flour to work with
Instructions
- Peel the potatoes and cook covered in boiling salted water over medium heat for 20-25 minutes until soft. Drain, let steam out briefly, then press through the potato press. Let cool down.
- Add the flour and durum wheat semolina with the egg yolk, some freshly grated nutmeg and 1 heaped teaspoon of salt to the potatoes and knead everything quickly to form a smooth dough. It should be soft, but not stick to your fingers. If necessary, add a little more flour.
- Form rolls approx. 1 cm thick from the dough on the floured work surface. Then dust them with flour and then cut off pieces approx. 1 cm in size with a knife. Shape each piece into small ovals with floured hands and make a pattern with a fork. Min. Let dry for 1 hour.
- For the gnocchi, bring plenty of water to the boil with salt. Put in the gnocchi and let simmer gently for about 5 minutes over low to medium heat until they rise to the surface. Lift out of the water with the slotted spoon and place in a preheated bowl.
