Parmesan Gnocchi

1. Boil potatoes with their peel in well-salted water until soft. Drain, steam out a little and press immediately through the potato press while still hot. To do this, they don’t have to be peeled, just cut in half crosswise and placed in the press with the cut facing down. After each pressing, remove the remaining peel and repeat this until all the potatoes have been processed.
2. Immediately add 80 g of flour, semolina, grated Parmesan and salt to the potato mixture and mix briefly but thoroughly with a wooden trowel (please do not use an appliance) until you have a smooth dough. If it is still slightly sticky afterwards, work in the remaining 20 g of flour. Shape the dough into a ball and leave to rest covered for approx. 30 minutes.
3. Then form a roll of approx. 2.5 – 3 cm in diameter from the ball and cut 8 mm thin slices. Briefly roll this into a small ball between both hands. Then place it on a lightly floured gnocchi board, press in your thumb lightly and continue rolling over the board with light pressure in the direction of the grooves. Place the finished gnocchis on a floured surface.
4. Bring sufficiently well-salted water to the boil in a larger saucepan and add the gnocchis – possibly in several portions. They are cooked when they swim on the surface. Then lift out of the water immediately and toss in a pan with well-browned butter.

Tip:

1. If you don’t have a gnocchi board at hand, you can also place the dough ball in a floured palm and pull a fork dipped in flour – starting from the top – over the dough ball with light pressure.