John Myers
Ingredients for 4 servings:
- 500 g potato(s), floury, prepared, weighed
- 250 g flour, type 405
- 3 large egg yolks
- Salt
- e.g. nutmeg, freshly grated
- 1 tbsp cornstarch, for the cooking water (see tip)
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes
Basic recipe from Italian cuisine
Boil the potatoes with their skins on. This takes about 30 minutes, depending on their size. Drain the potatoes, steam them, peel them, and press them through a potato ricer. Let them cool for half an hour. Then stir in the flour and then the egg yolks (reserve the egg whites for another purpose). Season the resulting dough with salt and, if desired, nutmeg and let it rest for 15-30 minutes. Now, roll the dough into balls about 2 cm in diameter on a lightly floured surface and use a knife to cut gnocchi about 1 cm wide. You can give the gnocchi their typical pattern with a fork, but this is not necessary. Cook the gnocchi in plenty of boiling salted water. They are ready when they float to the top. Tip: Stirring a tablespoon of cornstarch into the cooking water before cooking the gnocchi will prevent them from falling apart. This also applies to cooking dumplings. The recipe is enough as a main course for 3-4 people and as a primo or starter for 6-8 people
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