Simple gnocchi with a hint of parmesan

Ingredients for 4 servings:

• 800 g waxy potatoes
• 150 g semolina (soft wheat)
• 50 g flour
• 2 eggs
• 50 g Parmesan, grated
• 2 tbsp low-fat curd cheese
• ½ tsp salt
• nutmeg

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

especially tasty with quark and semolina

Boil the potatoes for about 30-40 minutes, depending on their size, then peel and press them through a potato ricer while still hot. Allow to cool. Add all the remaining ingredients; the dough should loosen and no longer stick. It is best to use disposable household gloves when mixing the ingredients. Bring water to a boil in a pot. Now place soft wheat semolina on a plate or baking mat and roll the dough into rolls the size of the desired gnocchi width and roll them in the semolina. Use a knife to cut out pieces about 1 cm wide and use a fork to create the typical gnocchi pattern. Add the gnocchi to the water, bring to a boil briefly, and then just let it simmer until they float to the top. This usually takes about 5 minutes. Fry the gnocchi in butter or serve with sauce, as desired.