Gnocchi
Gnocchi are a family of Italian dumplings made either from a mixture of wheat flour and potato, poached in water, or from durum wheat semolina, usually baked in the oven with cheese.
Ingrédients
- 450 g potatoes
- 106 g flour
- 1 egg
- Salt, nutmeg, Parmesan
Instructions
- Bake the potatoes in the oven for 1 hour at 200°C. Prick them with a knife to help them cook through.
- Cut the potatoes in half lengthways so they cool down a little.
- Scoop the flesh out into a large bowl with a spoon.
- Pass it through a potato ricer to make the flesh smoother.
- Spread the flesh out on your work surface.
- Season with salt, grate nutmeg over it and add the Parmesan.
- Dust with the flour and pour the beaten egg over the top.
- Mix with a dough scraper, then shape into a ball.
- Cut off a small piece of dough and roll it into a log about 2 cm thick.
- Then cut the log into 2 cm pieces.
- Cook in barely simmering water. The gnocchi float to the surface once they are done.
- Toss them in a pan with butter to toast them.
- Plate the gnocchi with a little Parmesan and nutmeg.