800 g/1 3/4 lb potatoes
120 9/4 oz Parmesan cheese, freshly grated 12 shelled walnuts, finely chopped
2 eggs, lightly beaten 1 tablespoon semolina 40 g/1 1/2 oz butter, melted
salt and pepper


1.Steam the potatoes for 25 minutes until tender, then mash with a potato masher while still hot and knead with 80 g/3 oz of the Parmesan, and the walnuts and eggs.
2.Season with salt to taste then add the semolina. The dough should be well mixed and the right consistency.
3.If necessary, add more semolina. Shape into long rolls, cut into shorter lengths and press them gently against the fine face of a grater.
4.Bring a large pan of lightly saited water to the boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
5.Place on a warm sening dish, pour the melted butter over them, sprinkle with the remaining Parmesan and season with pepper.

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