5 from 5 votes
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 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


  • 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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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