This Italian style dumpling is a great side to any week night dinner.
Ingredients
85 OZ / 2500 ML hot water
5.5 OZ / 150 G 00 flour
1 EA egg
10.5 OZ / 300 G yukon gold potatoes
1.75 OZ / 50 G parmesan cheese
1 PINCH nutmeg
2 OZ / 50 G semolina flour
1 PINCH salt
1 TBSP olive oil
Directions
Peel, wash and cut the potato into chunks. Add to simmering basket. Add the hot water to the mixing bowl and insert the simmering basket. Cook for 20 minutes / 250°F|120°C / speed 1. Remove the simmering basket and clean the mixing bowl. Set the potato to one side to allow to cool.
Add the cooked potato, 00 flour, egg, salt, half the cheese and nutmeg to the mixing bowl. Mix for 30 seconds / speed 3 / stir. Allow to rest for 10 minutes.
Portion the gnocchi into 30 balls and flatten out. Roll the balls in the semolina flour then press a groove in the ball with a fork.
Add your hot water to the mixing bowl with a generous pinch of salt. Steam for 10 minutes.
Place your gnocchi in the pre heated water and cook. Sauté for 4 minutes / 265°F|130°C.
Strain the gnocchi using the simmering basket serving immediately. Serve with oil and cheese.
Enjoy your dish! Try pan frying the dumpling. Toss the dumplings in a little oil and garnish with parmesan cheese.
