Potato Gnocchi
with Herb and Cheese Sauce
Ingredients (for 4 Portions)
- 1 kg potatoes
- 200 g flour
- 1 egg nutmeg
- salt
- 20 g butter
- 50 g butter
- 30 g flour
- ½ litre milk
- 150 g processed cheese (fine and creamy)
- fresh parsley and chives (1 tbsp chopped)
Preparation
- Whisk the egg.
- Grate the nutmeg.
- Prepare a pot with water and salt for the gnocchi.
- Chop the herbs.
Preparation
Peel the potatoes, boil until soft (steaming is better) and mash while still hot using a potato masher. Add the flour, egg and a pinch each of salt and nutmeg and knead everything into a smooth dough. Shape the dough into rolls approx. 2 cm in diameter and cut 2 cm thick slices from them. Press a pattern into the slices with a fork. Place the gnocchi on baking paper and cook the sauce first.
Melt the butter in a pan and sauté the flour in it. Pour in the milk, stirring constantly. Add 1 pinch of salt and simmer gently for 15 minutes. Stir in the cheese (the sauce should no longer boil), then carefully stir in the herbs. Season to taste with salt and pepper.
Cook the gnocchi in the now boiling salted water until they rise to the surface. Remove with a slotted spoon and drain well. Melt the butter in a pan, toss the gnocchi in it and serve in the hot cheese sauce.