@Flora
This recipe creates light and fluffy gnocchi from baked potatoes, seasoned with nutmeg, salt, and pepper. The dough is gently kneaded and shaped before being boiled until tender, resulting in a simple yet satisfying dish.
2 kilograms
15 grams
3
200 grams
Prepare the potatoes:
Bake 2 kg potatoes at 180°C for 1h.
Halve the potatoes and scoop out the flesh.
Combine ingredients:
Rice the potato flesh into a bowl.
Add:
15 g salt
A pinch of nutmeg
A pinch of pepper
3 eggs
Mix until well combined.
Knead the dough:
Knead the mixture until smooth.
Shape the gnocchi:
Roll the dough into a 1 cm thick strand.
Dust with potato flour.
Cut into desired shapes.
Cook the gnocchi:
Boil a pot of water.
Add the gnocchi and cook for 2–3 min, until they float.
Serve:
Remove with a slotted spoon and serve immediately.