Gnocchi

Instructions

1. Prick the potatoes with a fork and bake in the oven for 3⁄4 hour at 220°C top/bottom heat.
2. Remove the potatoes from the oven and cut them in half immediately to release the steam. Reducing moisture is generally very important.
3. Use a spoon to scrape the potato mixture out of the skin and mash finely.
4. Spread the potato mixture thinly on a wooden board and leave to cool for a further 3-5 minutes. Salt the mixture here.
5. Sieve the flour over the potatoes and mix with the potato mixture using a dough scraper or similar. Make sure that the mixture is not overworked, otherwise the gnocchi will become firm/dense.
6. If necessary, sieve flour over it again so that the mixture is relatively dry.
7. Shape into approx. 3 cm thick rolls and cut 2 cm pieces off each. Roll these into a ball.
8. Shape into approx. 3 cm thick rolls and cut 2 cm pieces off each. Roll these into a ball.
9. Serve with a sauce of your choice, e.g. in a gorgonzola cream sauce or quench, dry and fry in butter.