John Myers
Ingredients for 4 servings:
- 200 g mozzarella, grated
- 200 g jacket potatoes from the previous day, squeezed
- 20 g potato starch
- 20 g garlic, squeezed
- 2 m.-sized eggs
- ½ tsp white pepper, finely ground
- n. B. Salt
- some oil for frying
- some breadcrumbs
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes
a great recipe from the leftover kitchen
Melt the grated mozzarella in the microwave for 2 minutes at 40% power. The time may vary depending on the wattage of your microwave. Add the mashed potatoes with the remaining ingredients and mix with a food processor until a smooth dough forms. Season with salt, cover, and refrigerate for 2 hours to set. With greased hands, form the dough into small balls. Lightly press them down with a fork. Add to simmering salted water and simmer until the gnocchi float to the surface after about 5 minutes. Then remove the gnocchi with a slotted spoon and fry with breadcrumbs in a roasting pan, stirring frequently, until lightly browned. The gnocchi are now ready to serve.
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