Parmesan gnocchi

Ingredients for 4 servings:

• 500 g potatoes, floury
• 10 g salt
• 1 g black pepper, freshly ground
• 80 g Parmesan, freshly grated
• 150 g wheat flour type 550
• Flour for the work surface

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Storing old potatoes

Boil the potatoes until soft. Either peel and mash them immediately, or peel and grate them the next day. Mix the potato mixture well with salt, pepper, and Parmesan cheese. Add the flour (the specified amount is approximate, as the final amount depends on the potatoes and flour). You should have a smooth, non-sticky dough. Divide the dough, roll each piece into a “sausage” on a floured surface, cut approximately 1 cm thick slices, and press the typical gnocchi pattern into them using a fork dipped in flour. Cook the gnocchi in batches in boiling salted water. As soon as they float to the top, they are done. Remove with a slotted spoon and drain. The above quantity yields approximately 100 gnocchi. From here, there are several options. They can be served immediately as a side dish, let cool on a baking sheet, and freeze in batches (approximately 10-12 gnocchi per person). This way, you’ll have a supply for a casserole, or you can toss them briefly in boiling water before serving. I prefer baking them in a little clarified butter.