Gnocchi
Indescribably tasty and soft Italian-style gnocchi, but made vegan. What more do you need. They simply belong to a complete meal. They are quickly made and go well with almost any dish. The potato gnocchi are always something special. And if there should ever be something left over, then they can be frozen well. So you always have a portion of gnocchi quickly at hand.
Ingredients
- 500 g floury potatoes
- 1 g salt
- 100 g spelt flour type 630
- 25 g potato flour
- 20 g spelt semolina
- 1 pinch of nutmeg ground
- boiling water
Instructions
- Peel potatoes and cut in half 1 x.
- Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
- Then immediately press through a potato ricer. Leave to cool a little.
- Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
- Bring water to a boil.
- Take one portion of the dough at a time and form 2-3 cm thick rolls on a board with flour.
- Cut small pieces from it with a knife.
- Press a well into the center with either a fork or the handle of a spoon.
- Place the gnocchi in the boiling water, turn down the heat and let them steep gently until they float to the top.
- Then remove with a skimmer.