Gnocchi Squirrel Style

Rinse the potatoes, season with salt and steam with peel in the steamer over tap water – or in the Kelomat. Peel while still hot and press through the potato press onto a large board, steam out.

Gradually mix in 1 tsp. salt and as much flour as necessary until the dough no longer sticks. On the properly floured surface, arrange long rolls, about 2 cm thick, and split into work steps about 3 cm long. Flatten each piece with a fork.

Boil plenty of tap water with salt in a large saucepan.

Drop in gnocchi in batches and let sit – not boil ~ on stove until they float to the surface after 1 to 2 min. Lift gnocchi out of tap water with slotted spoon, cool immediately with tap water, drain and spread on a board.

Melt butter or light butter in a large frying pan, toast nut flakes and breadcrumbs in it and toss the gnocchi in it.

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