Gnocchi#

language:

en

category:

dish

quantity:

2 people

potatoe cooking and peeling: 45min
gnoochi forming: 30min
gnoochi cooking: 5min

via Anita’s cooking book

Ingredients#

  • 1/2 kg potatoes

  • 250g wheat flour

  • 50g semolina

  • some nutmeg

  • salt

Optional sauce:

  • 200g champignons

  • 70ml cream (german „Schlagobers“)

  • some pepper

Preparation#

Potato cooking:

  1. cook the potatoes

  2. peel the potatoes

  3. squeeze the potatoes through a fork to a dough while they are warm

  4. Add some nutmeg

Gnocchi forming:

  1. add flour, salt, and semolina. mix it

  2. roll the dough into a cylinder shape with a diameter of 2cm

  3. cut small pieces from the cylinder to get volumes in the size of your thumb

  4. roll the piece into small balls

  5. press the fork against the ball and roll the ball slightly to create the typical gnocchi pattern

Gnocchi cooking:

  1. Put gnocchi into boiling water.

  2. Take gnocchi out once they float (~3min)

Optionally cook the following sauce:

  1. Heat a pan with oil

  2. Add champignons and pepper.

  3. Once you feel like the champignons lost their water, add the cream

  4. Once you feel like the cream was soaked up by the champignons, the sauce is finished

  5. Pour the sauce over the served gnocchi

Bonan apetiton!