Jerusalem artichoke gnocchi

Ingredients for 4 servings:

• 500 g Jerusalem artichoke, washed
• 200 g wheat flour, approx.
• 2 eggs
• 200 g corn semolina
• some salt
• 1 pinch of nutmeg
• possibly water
• salt water

Instructions

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

Jerusalem artichoke gnocchi

Boil the Jerusalem artichokes in water for about 20-30 minutes until tender (test with a fork). Let cool. Then peel or press out the skin. The skin is often still leathery after cooking, but the soft interior can often be squeezed out like a paste. Puree the Jerusalem artichokes with a magic wand. Mix with eggs, wheat flour, cornmeal, and the remaining ingredients until creamy. Then adjust the consistency if necessary. It should be a paste that, with a little help, falls off the spoon just enough to form a “blob.” If it’s too thick, adjust with water or Jerusalem artichokes; otherwise, adjust with flour or cornmeal. Unfortunately, a precise ratio cannot be given, as Jerusalem artichokes, in particular, behave differently depending on the variety, harvest, and cooking time. Bring lightly salted water to a boil in a sufficiently large pot. Using a second spoon, drop the mixture from a tablespoon into the boiling water, forming “balls.” After about 3 minutes, remove with a slotted spoon. Serve with a mild sauce, such as cream, ham, and cheese sauce or ham and mushroom sauce. Jerusalem artichokes have a very distinctive flavor, strongly reminiscent of artichokes; combining them with strongly spiced sauces is not recommended.