Potato gnocchi from semolina and coarse flour
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Potatoes cooked a day in advance and then mashed with flour, semolina and egg, shaped into gnocchi and cooked.
Ingredients:
Procedure:
1. Preferably the day before, cook the potatoes with the skin on
2. The next day, peel and mash them
3. Add flour and semolina, eggs, vinegar and salt. Add flour as needed; work quickly, the dough likes to thin out
4. Divide the dough into halves and roll out each into a snake
5. Use a paring knife to cut off small pieces, shape into gnocchi and cook in salted water for 10 minutes
6. Remove with a slotted spoon and grease with butter or lard to prevent the gnocchi from sticking together,
Recommendation:
Serve as a side dish with goulash, stews, etc.
Note:
Recipe from Cooking with Tom, photo and text by Naďa Indruchová.
