The potato dumplings or in Italian - The Gnocchi

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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.