8 Home-made gnocchi
Ready in: 1:05 h
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 15.02.2018
- Fill the blender jug with water to the 500 ml level and season with a pinch of salt. Peel and wash the potatoes, then cut in half or into quarters, depending on how big they are. Place the potatoes in the cooking pot, place this in the blender jug, then steam using the steamer button/15 minutes, making sure the measuring beaker is inserted. Pour away the water left in the blender jug and set the potatoes aside to cool. In due course, place the potatoes, egg yolks, flour, remaining salt, pepper and nutmeg in the blender jug and mix for 30 seconds/speed setting 4, making sure the measuring beaker is inserted. Use the spatula to push the ingredients off the sides and back down into the container, and mix again for 5 seconds/speed setting 6, with the measuring beaker in place.
- Dust the work surface with flour, then shape the gnocchi dough into a roll 1.5 cm thick. Slice the roll into 1-cm sections. Then, flatten each one slightly by rolling the tines of a fork over the surface and creating grooves.
- Fill a saucepan with plenty of salted water. Bring to a boil, add the gnocchi, bring the water back to a boil, then cook for a few minutes over a medium heat until they rise to the surface. Lift the gnocchi from the pan using a slotted spoon and drain well.
Bon appétit with Monsieur Cuisine