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

  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.

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Comments

One Response to “Gnocchi alla Rosenpalais”

  1. Hey Michelin, I’m ready for my star | an american expat in deutschland on August 5th, 2008 10:56 pm

    […] is the only place in Regensburg where you can get handmade gnocchi).  I’ve put the Gnocchi recipe we used up on my recipe pages (translated to English and with some detail […]

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