Gnocchi alla Rosenpalais
ingredients
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
directions
- 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.
{ 3 comments… read them below or add one }
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?.
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
mischen.
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 