Gnocchi

Mix flour with eggs, season with salt, pepper and a pinch of nutmeg. Bring plenty of salted water to a boil in a pot and cook the gnocchi through a gnocchi sieve directly into the boiling water. (Or scrape from a cutting board into the boiling water.) Bring to a boil, drain, and depending on further use, quench and/or toss in butter. Garnish recommendation: toss in roasted, grated hazelnuts and brown butter, drizzle with kernel oil or other fine oils (walnut, apricot kernel, linseed, grape kernel oil) Use: as a garnish for goulash, ragout, shredded or roast beef, as well as game dishesVariation possibilitiesReplace some of the flour with chestnut flour or simply stir in some chestnut puree. You could also add finely chopped herbs (parsley, rosemary, sage, basil, wild garlic, etc.) or cooked vegetable puree (spinach, beet, carrots, celery) to the dumpling mixture, although this could increase the amount of flour added.For a change, color your dumplings red with rose paprika powder or tomato paste, or yellow with saffron powder or curry powder. If you use spelt or whole wheat flour for your gnocchi, an increased addition of liquid might be necessary.Let the gnocchi dough become even smoother by adding melted butter, oil or kernel oil.Serve the gnocchi with fried bacon cubes.

Preparation Tip:

To prevent the dumplings from sticking together, simply stir in a little oil after cooking.

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