Potato Gnocchi

Ingredients

• 750 g waxy potatoes
• 1 kg leeks
• 0.5 lemon
• 1 large apple
• nutmeg
• 50 g wheat semolina
• 60 g wheat flour
• 1 egg (size M)
• Salt
• 2 tbsp Rapeseed oil
• 200 ml classic vegetable broth
• 4 juniper berries
• 50 g grated horseradish (jarred)
• Pepper

Instructions

1. 1.

   Wash potatoes, place in a pot, cover with water and bring to a boil covered. Cook over medium heat for 20-25 minutes.

2. 2.

   Cut the leek stems lengthwise in half, wash, trim, and cut into about 1 cm wide pieces.

3. 3.

   Rinse potatoes under cold water, peel, press through a potato masher into a bowl and let cool for about 15 minutes.

4. 4.

   Meanwhile, squeeze the lemon. Wash the apple and cut off about 1 cm thick slices on all four sides, leaving only the core. Dice the apple slices and mix with 1 tbsp lemon juice.

5. 5.

   Grate some nutmeg over the potatoes. Add semolina, flour, egg, and salt and mix into a dough. If the dough is sticky, add a little more flour if needed.

6. 6.

   Dust the work surface with flour. Divide the dough into three portions and roll each into a rope about 40 cm long. Cut each rope into about 1 cm wide slices.

7. 7.

   Shape the slices into small balls. Dip a fork in flour and press the gnocchi slightly flat with it.

8. 8.

   Heat rapeseed oil in a pot, sauté the leek pieces. Add broth and juniper berries, bring to a boil, then cover and simmer over low heat for about 15 minutes.

9. 9.

   Bring a large pot of salted water to a boil. Add about half of the gnocchi, let them briefly boil, then reduce to low heat and cook until they float on the surface.

10. 10.

    Remove cooked gnocchi with a slotted spoon and keep warm on a platter; cook the remaining gnocchi in the same way. Add horseradish and apple cubes to the leeks and heat through. Season with salt and pepper and serve the gnocchi over the leek mixture.