Gnocchi
Allergens
Gluten
Egg
For
Persons
750
g
floury potatoes
salt
0.25
tsp
freshly ground pepper
nutmeg, freshly grated
1
egg(s)
100
g
flour
flour for the work surface
Mash the cooked potatoes with a potato masher to make a purée, then season generously with 1½ teaspoons of salt, pepper and a little nutmeg.
Beat the egg, stir it in together with the flour and knead everything into a dough. Leave the dough to cool.
On a floured surface, shape the gnocchi dough into rolls about as thick as a finger and cut these into small 2 cm pieces. With floured hands, shape them into balls and press a pattern into them with a fork.
Add the gnocchi in batches to gently simmering salted water. When they are cooked, they will rise to the surface and can then be lifted out of the water with a slotted spoon.
Toss the gnocchi with your chosen sauce and arrange on plates.
Beat the egg, stir it in together with the flour and knead everything into a dough. Leave the dough to cool.
On a floured surface, shape the gnocchi dough into rolls about as thick as a finger and cut these into small 2 cm pieces. With floured hands, shape them into balls and press a pattern into them with a fork.
Add the gnocchi in batches to gently simmering salted water. When they are cooked, they will rise to the surface and can then be lifted out of the water with a slotted spoon.
Toss the gnocchi with your chosen sauce and arrange on plates.
Tips
The tomato and herb sauce (page 102) and the green pesto (page 113) go well with the gnocchi.
If you're in a hurry, once cooked, fry the gnocchi in a frying pan with a little hot oil and mix with diced tomatoes, rocket or baby spinach and pine nuts.
If you're in a hurry, once cooked, fry the gnocchi in a frying pan with a little hot oil and mix with diced tomatoes, rocket or baby spinach and pine nuts.
Nutrients per portion 248kcal
CO₂ equivalent per portion 78g