Preparation
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1Boil the potatoes with the skin on until soft, drain and allow to cool slightly, then peel and press through the potato press or through a large sieve. Knead with starch, Kölln Instant flakes and egg yolk. Season with salt, pepper and nutmeg. Form the dough on a floured surface into a roll approx. 3 cm thick, cut into disks approx. 1 cm thick and press them apart slightly with a fork. Cook the gnocchi in boiling salted water until they come to the surface.
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2Bring the cream to the boil and let it simmer a little. Break the cheese into small pieces and gradually stir it into the cream with a whisk. Quarter the pear, core it and cut it into wedges, then add it to the sauce and let it simmer for about 3 minutes. Season with salt, pepper and lemon juice and pour over the gnocchi and sprinkle the marjoram leaves over it. Preparation time: approx. 1 hour
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 servings
For the gnocchi
500 G
floury potatoes
50 G
potato starch
50 G
Kölln Instant Oat Flakes
1
egg yolk
1 prize
Salt
1 prize
pepper
1 prize
grated nutmeg
For the sauce
100 ml
sweet cream
100 G
Gorgonzola without rind
1
aromatic pear
1 Splashes
lemon juice
1/2 Federal
marjoram
