Homemade gnocchi

Ingredients for 4 servings:

• 500 g floury potatoes
• 1 tsp salt
• 1 egg(s)
• 125 g flour
• 50 g Serrano ham or other cured ham
• 2 tbsp poppy seeds, ground
• 1 tsp lemon peel
• 8 sage leaves
• 50 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with poppy seed butter, sage and Serrano ham

Cook the potatoes in a pressure cooker or a regular pot for 20 minutes. Allow the steam to evaporate briefly so they can be peeled. Press them through a potato ricer onto baking paper and allow the steam to evaporate in the oven at around 50°C for around 10 minutes. Once the steam has evaporated and lost all its water, knead it with the eggs, salt, and flour to form a smooth dough. Shape the dough into a log and cut off slices about 1 cm in size. Bring a large amount of water to a boil in a wide pot and add salt. Cut the ham into thin strips. Grate the lemon zest. Melt the butter in a pan and stir in the poppy seeds and lemon zest. Add the gnocchi to the boiling water and let it stand for 3 minutes. Remove and drain. Immediately add them to the hot poppy seed butter. Finally, add the ham and sage to the pan and mix carefully.