The potato dumplings or in Italian - The Gnocchi
- tobiasghess
- May 13, 2021
- 2 min read
Updated: Jul 24
In Bavaria, we know the common potato dumplings as a side dish. The gnocchi could be described in some white as a small relative. The main ingredient is again the potato. As mentioned in other recipes, the potato is an absolute all-rounder. The gnocchi often serve as a soup ingredient, but also taste brilliant as a completely independent dish. For vegetarian diets and therefore flexitarianism, gnocchi are ideal because they can be prepared in so many ways. In many grocery stores you can already often find gnocchi as ready-made products. I, however, tell you that gnocchi can be easily cooked at home.
Ingredients
450g floury potatoes
1 egg
1 egg yolk
fresh nutmeg
a little salt
some mondamin
Instructions
Boil the potatoes with skin until soft, peel, steam and press into a bowl.
Add eggs, nutmeg and salt and mix with a rubber spatula. Gradually add the mondamin and knead the dough with your hands until you have a loose mixture.
Form into balls of 10 grams each and boil in salted water for 5 minutes.
Resumé
Excellent with gnocchi, for example, a truffle foam as in our recipe "Polenta with poached egg and truffle foam" or simply as an ingredient in a vegetable soup. Gnocchi are also wonderful fried in a little butter with sage and fresh Parmesan.
The tools for this recipe
Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:
Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
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FAQ
Why do my gnocchi fall apart in the water?
This usually means too much moisture or too little starch in the dough — use floury potatoes, drain and dry them thoroughly after boiling, and add a little more mondamin if the dough feels sticky.
Can I make the gnocchi ahead and freeze them?
Yes — shape and lightly flour the gnocchi, then freeze them in a single layer on a tray before transferring to a bag. Cook them straight from frozen; they just need an extra minute in the boiling water.
What can I use instead of mondamin (cornstarch)?
Potato starch works just as well and actually complements the potato base of the dough even better than cornstarch.
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