Potato gnocchi

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 400 g wheat flour
• 100 g semolina
• 25 g Parmesan, grated
• 1 egg yolk
• 1 pinch of nutmeg, freshly grated
• 2 tsp salt
• Flour , for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

my recipe for the perfect gnocchi

Boil the potatoes in their skins, peel them while still hot, and press them through a potato ricer. Mix the flour, semolina, salt, cheese (preferably Parmesan, but other Italian hard cheeses are also suitable), and grated nutmeg. Quickly knead the potato mixture with the flour mixture and egg yolk in a large, shallow bowl or on the countertop until you have a smooth, firm dough. Cover the dough and let it rest for about 20-30 minutes. Then divide the dough into four equal pieces and roll each piece out on a floured surface into a rope slightly thicker than your thumb. Use a knife to cut off pieces about the thickness of your finger. Briefly roll each piece with your hands, shape it, and use a fork to press it lengthwise, then make furrows to the right and left of the resulting gap. This increases the surface area of ​​the gnocchi so they absorb the sauce better. Place the gnocchi in gently simmering salted water (not boiling, or they will fall apart). When they rise to the surface, they are cooked. Skim off with a slotted spoon and briefly toss in the sauce. Tip: This will naturally produce more gnocchi than you will use at once. It’s easy – freeze: Place the excess uncooked gnocchi next to each other on a plate and allow to freeze. Then divide the portions into smaller pieces and freeze again. I based this on various recipes published here, among others, and on the original. The result is this really delicious and foolproof recipe. It should also be noted that floury potatoes are of better quality in late summer/autumn than in spring.