Utee's Gnocchi

Ingredients for 6 servings:

• 750 g potatoes
• 150 g Flour (durum wheat), Semola di grano duro
• 30 g potato starch
• 1 tsp salt
• nutmeg
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with durum wheat semolina, appetizing yellow and hearty

Boil the potatoes. Although it’s usually recommended to press them through a ricer while they’re still hot, it’s perfectly possible to press them cold, even the next day. Floury potatoes are preferable, but these gnocchi can also be made with firmer ones. After the potatoes have been pressed (under no circumstances should you use a blender!), mix them quickly but thoroughly with the remaining ingredients. The exact amount of durum wheat flour depends on the type of potato used. The dough should be soft, but just not sticky. Feel free to use plenty of nutmeg! Form several rolls of dough, each about 2 cm in diameter, and use a spatula to cut off pieces about 1.5 to 2 cm long (depending on the desired gnocchi size). Roll each piece slightly in your hand until it’s round. Press down briefly with a fork (this creates the pattern) and lay them out, as evenly as possible. You can completely avoid the need for flour if you roll out and shape them on a large silicone mat. If you don’t have any, you should add a little flour to prevent them from sticking. Heat water in a sufficiently large pot, add plenty of salt and let the gnocchi simmer until they are cooked through (after they float to the top, add another minute or two. Taste one to be sure). Then it’s best to remove them with a slotted spoon. You can serve the gnocchi straight away with a sauce or enjoy them tossed in a little butter and/or lightly fried. If you end up with too many gnocchi (and that happens very easily!), the best way to freeze the leftovers is raw. To do this, place the silicone mat with the gnocchi on a baking tray and freeze loosely. Only then pack them in bags.