Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
Most recipes recommend boiling the potatoes whole, unpeeled, and removing the skins afterwards. I have tried this but honestly didn't find that it made much difference to the final result. I usually peel them before cooking and chop into manageably-sized chunks, but do whatever works for you.
Serves 2, generously, as a main course
500g floury potatoes
150g plain flour
1 egg, beaten
50g parmesan, finely grated
a little nutmeg, finely grated
Boil the potatoes until cooked through, but not collapsing - between 10-20 minutes depending on how big they are. Leave to cool a little, then mash them well. If you want a really smooth texture, you can pass them through a sieve, but this is quite time-consuming.
Mix the potato with all the other ingredients and knead lightly until the dough has just come together. You may need to add a little more flour if the dough is sticky. It does need to be well mixed, but try not to over-knead as this can make the gnocchi tough.
Flour a suitable surface, roll handfuls of the dough into long thin sausages, chop the sausages up into pieces and shape each piece roughly into a little ball. How big you want to make them is up to you; they are usually somewhere between grape-sized and walnut-sized. It is customary to use the back of a fork to make indents in one side (apparently this helps the sauce to stick to them better) but I haven't honestly found this to alter the finished product in any discernible way.
Heat a large pan of water until boiling, then drop the gnocchi into the water and fish them out with a slotted spoon when they rise to the surface - about 2-3 minutes or so. I find it easiest to drop them in one by one rather than tip them all in at once - that way just as the last one goes in, the first one is about to float to the surface.