Herb-cheese gnocchi

Name: Herb-cheese gnocchi
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Potatoes; 1 collar flat leaf parsley; 50 g Parmesan cheese; 75 g fine wholegrain wheat semolina; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Schmand; 1 Garlic clove; 2 TABLESPOONS Pine nuts

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Potatoes
1 collar flat leaf parsley
50 g Parmesan cheese
75 g fine wholegrain wheat semolina
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Schmand
1 Garlic clove
2 TABLESPOONS Pine nuts

Directions

1
Wash the potatoes and cook them for about 20 minutes in plenty of boiling water. In the meantime wash parsley, dab dry and chop. Grate parmesan. Drain the potatoes, rinse with cold water, peel and press through the potato press. Add the parmesan (except 2 tablespoons), semolina and 2 tablespoons of lukewarm water to the potato mixture.
2
Season to taste with salt, pepper and nutmeg and knead to a smooth dough. Allow to cool and form into rolls of about 2 cm Ø. Divide into triangles with a knife. Leave to stand in boiling salted water for 3-5 minutes. Drain the gnocchi and fill into an ovenproof dish. Mix the rest of the Parmesan and sour cream. Peel the garlic, press through the garlic press and add to the sour cream. Season with salt and pepper. Spread the mixture over the gnocchi.
3
Drain the gnocchi and fill into an ovenproof dish. Mix the rest of the Parmesan and sour cream. Peel the garlic, press through the garlic press and add to the sour cream. Season with salt and pepper. Spread the mixture over the gnocchi. Sprinkle pine nuts over the gnocchi and bake in a preheated oven (electric range: 200 °C/ gas: level 3)
4
Scarf: Meyer Mayor