Homemade Gnocchi! The way to win anyone’s heart, at least if you ask me.
Those little potato goodies are actually quite simple to make, you just need a little bit of time on your hands – and they are so worth it. This easy gnocchi recipe is taken from my favorite basics cookbook (in German), TipTopf. The recipe is for 4 people, but you can easily make more if you’re at it. Leftovers can be kept in the fridge for 1-2 weeks or uncooked gnocchi can frozen. Tipp: Form the gnocchi first, mix them with a bit of flour then put them into the freezer for 10-15 minutes. Once they are frozen just a bit, you can take them out, pack them into portions and place them back in the freezer.
Ingredients (4 people):
750 g potatoes
pinch of salt
pinch of nutmeg
120-150 g flour
Cook the potatoes in a pressure cooker for 6-10 minutes until soft. Peel the potatoes (easiest if they are still hot) and pass them through a Passe-vite or puree them until completely smooth. Stir in the remaining ingredients and shortly knead the dough with your hands. If necessary, add more flour until the dough no longer sticks to your hands.
Shape the mixture into thumb-thick rolls on a bit of flour and cut the rolls into 2 cm long pieces. If you want, you can shape the gnocchi between the palms of your hands into balls and press a fork into it to get a grooved surface but I kinda like the rustic look of the freshly cut gnocchi, so I left it at that.
Bring 2 litres of salted water to the boil, add gnocchi in portions and leave to steep for 5 minutes (until they float on the surface). Remove the gnocchi with a skimmer, drain well and place in a gratin dish. Add some olive oil and mix with the gnocchi to prevent them from sticking together. Leave the gratin dish in the oven at about 70 degrees so as to keep the gnocchi warm until all portions are cooked.
Now all that is left is to add a little sage butter and parmesan cheese or to combine your gnocchi with a sauce of your liking, for example with a truffle-cream-sauce, and you have yourself a lovely gnocchi dish – enjoy!