Gnocchi alla Rosenpalais
1.5 kg starchy potatoes (mehlige Kartoffeln), boiled in skins then peeled (Russet will do if you’re in the US)
170g Wiener Griessler or other doppelgriffiges Mehl/Dunst (can substitute all prupose flour)
3 egg yolks
1 Tsp Butter
100 ml cream
100 ml heller Grundfond (clear stock)
Salt, nutmeg, parmesan, chives
- While the peeled potatoes are still warm, put them through a potato press or smash well with a fork. Put in an oven preheated to 130°C (266°F) for about 20 minutes to dry out a bit.
- Press potatoes through a sieve and measure out 1kg or potatoes. Add to this 150g of flour and the 3 egg yolks. Mix well with a wooden spoon. Add nutmeg to taste then knead until a smooth dough is formed.
- Flour a surface and divide dough into workable sections. Roll a piece out with your hands until a snake shaped roll approximately 3/4 inch in diameter is formed. Cut roll into 3/4 inch segments, then roll each segment in the palms of your hands to form an oval. Holding a fork in one hand, press each oval firmly onto the back of a fork at the base of the tines, then gently roll down the tines. The gnocchi will form a “C” shape with clear ridges on the outer side. Set aside and dust with a bit more flour if needed. Repeat until all dough is used.
- Brown the butter in a pan then add the cream and stock. Mix in the parmesan and chives to taste.
- Boil the gnocchis in salted water until they rise to the surface of the water. Combine with sauce and serve.