DOCUMENT

32 Gnocchi Serves 4 | Preparation time 70 (55) minutes Ingredients For the gnocchi: 600 g potatoes, floury, small 50 g plain white flour 50 g semolina 1 medium egg | just the yolk 1 tsp. salt ½ bunch of basil (15 g) | leaves finely chopped ½ bunch of parsley, flat-leaf (30 g) | finely chopped 5 sprigs of oregano | leaves finely chopped 50 g sundried tomatoes, in oil | puréed 1 tsp. tomato paste 30 g plain white flour For working: 1 tbsp. plain white flour For the cooking container: 1 tbsp. butter For the sage butter: 50 g butter 20 sage leaves Salt Accessories: Perforated cooking container Potato ricer Preparation Wash the potatoes and steam in a perforated cooking container until soft as indicated for cooking stage 1. Let the potatoes cool a little, peel and press through a potato ricer while still hot. Knead into a dough with the flour, semolina, egg yolk and salt. Halve the dough, knead one half with the herbs and the other half with the sundried tomatoes and the tomato paste. Knead a little flour into each half of dough. Shape each dough half into a roll (each 60 cm long) on a floured worktop and cut each roll into 30 gnocchi. Gently press each one flat with a lightly floured fork on one of the cut sides. Grease the perforated cooking container and cook as indicated for cooking stage 2. Melt the butter in a pan. Fry the sage leaves briefly and add a little salt. Serve the sage butter with the gnocchi. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 28 (15) minutes Cooking stage 2 Temperature: 100 °C Duration: 10 minutes