Gnocchi alla Rosenpalais


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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


  1. 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.
  2. 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.
  3. 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.
  4. Brown the butter in a pan then add the cream and stock.  Mix in the parmesan and chives to taste.
  5. Boil the gnocchis in salted water until they rise to the surface of the water.  Combine with sauce and serve.


  • saleza

    Hallo Christina,
    I’m new in Deutschland and I ‘bumped’ into your lovely blog while searching for the meaning of Wiener Griesler (doppelgriffiges mehl) which I bought out of curiosity but end up in the cupboard, (silly me!).
    Would you be kind enough explaining what exactly doppelgriffiges mehl is ?. And one more thing , what is self raising flour called in Deutsch?.

  • Christina Geyer

    Hi Saleza,

    Doppelgriffiges mehl is flour that hasn’t been ground as finely as other flour types and therefore has more of a texture. It’s what you should use anytime you are making homemade pasta. Unfortunately, there isn’t self-rising flour in Germany, but I found the following recipe for making it yourself:

    – ca 125 g Mehl (flour) mit with 1/4 Pck Backpulver (baking powder)
    – ca 250 g Mehl mit 1/2 Pck Backpulver
    – ca 375 g Mehl mit 3/4 Pck Backpulver
    – ca 500 g Mehl mit 1 Pck Backpulver

  • Potato Ricer

    Christina that was lovely. For those that dont have a potato ricer I totally recommend the oxo good grips one! :) its great if you have wet hands as it has rubber grips. lol Thanks for the recizpe Christina :)