This Italian style dumpling is a great side to any week night dinner.
Ingredients
88 OZ / 2500 ML hot water
9 OZ / 250 G 00 flour
1 EA egg
21 OZ / 600 G yukon gold potatoes
2 OZ / 50 G parmesan cheese
1 PINCH nutmeg
0.5 OZ / 15 G cornstarch
1 PINCH salt
1 TBSP olive oil
2 OZ / 50 G semolina flour
Directions
Peel, wash and cut the potato into chunks. Add them to the simmering basket. Add 1.3 L / 46 OZ of hot water to the mixing bowl and insert the simmering basket. Cook for 20 minutes / 250°F|120°C / speed 1. Once done, remove the simmering basket and clean the mixing bowl. Set the potato to one side to allow to cool and dry.
Add the cooked potato, 00 flour, egg, salt, half the cheese, nutmeg and cornstarch to the mixing bowl. Mix for 30 seconds / speed 3 / stir. Allow to rest for 10 minutes.
Portion the gnocchi into 60 balls and flatten out. Roll the balls in the semolina flour then press a groove in the ball with a fork.
Add your remaining 1.2 L / 42 OZ of hot water to the mixing bowl with a generous pinch of salt. Steam using the steaming mode 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.
