Gnocchi
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Per portion
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For 1 portion
- Potatoes floury¼ kg
- Wheat flour65 g
- Eggs1 Stk
- Durum wheat semolina15 g
- Butter20 g
- Sage freshOr: Sage frozen3 leaves
- Parmesan 20 g gratedOr: Grana Padanoas needed
- Nutmeg1 pinch
- Iodized salt½ tsp
- Pepper¼ tsp
Step by step
- 1
Boil potatoes in their skins for 25 minutes, drain, peel.
- 2
Press hot through a potato ricer and let steam off.
- 3
Add flour, eggs, salt and nutmeg to potatoes.
- 4
Knead quickly into a smooth dough, not too long.
- 5
Form dough into finger-thick rolls in portions.
- 6
Cut with a knife into 2 cm long pieces.
- 7
Press a pattern with a fork.
- 8
Cook gnocchi in batches in boiling salted water until they float (2-3 min).
- 9
Foam butter in a pan, add sage leaves.
- 10
Toss gnocchi in sage butter, serve with Parmesan and pepper.
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