Gnocchi

Name: Gnocchi
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g crumbly potato; 2 medium sized egg; 100 g wheat flour; 100 g grated Parmesan cheese; 1 tl salt

Gnocchi of flour, egg and potato.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes. Cut into equal pieces. Boil in water with salt in 25 min. Until done. Drain.
Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.
Split the egg. Mix the flour, cheese, salt, egg yolks and half of the protein with mashed potatoes.
Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.
Divide the dough into equal pieces (according to the number of people). Roll out into rolls of 1 ½ cm thick. Cut into pieces of 2 cm.
Push the ribs of a fork on one side of the gnocchi, so the sauce will stick better.
Bring a pot of water with salt to the boil. Cook the gnocchi in single portions. When they come to the surface they are cooked (about 2 minutes).
Scoop out of the pan with a slotted spoon and keep covered hot.