John Myers
Ingredients for 6 servings:
- 650 g potatoes, floury
- 300 g flour
- 150 g durum wheat semolina
- 1 egg yolk
- 5 tbsp, heaped spice paste (herb paste), in my recipes
- nutmeg
- Pepper, white
- salt water
Instructions
Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
Boil the potatoes and press them through a potato ricer onto a large baking sheet; let the steam evaporate. Knead the potatoes with the flour, semolina, and egg yolk. Gradually add the herb paste and knead until the dough has the desired color. Continue kneading until the dough no longer sticks to your hands. Add more flour if necessary. Let the dough rest for about 15 minutes. Form the dough into 20g balls and flatten them slightly with a fork. Place the formed gnocchi in boiling salted water and wait until they float to the surface. Remove one and check whether it is cooked through. Refresh the gnocchi in cold water and toss in butter just before serving.
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