1 kg of peeled and cut potatoes
2 1/2 teaspoons of salt
2 eggs
1 tablespoon of white pepper
1 nutmeg
3 cups of all-purpose flour
1/2 cup of butter or margarine
1/3 cup of finely chopped green onion
1 teaspoon of white pepper
1 kg of peeled and cut potatoes
2 1/2 teaspoons of salt
2 eggs
1 tablespoon of white pepper
1 nutmeg
3 cups of all-purpose flour
1/2 cup of butter or margarine
1/3 cup of finely chopped green onion
1 teaspoon of white pepper
In a large pot, cover the potatoes with water
Sprinkle with 1 tablespoon of salt
Cover and bring to a boil
Cook for 20 minutes or until tender
Drain and return to the pot
Dry over low heat for 3 minutes, shaking the pot frequently
Place the potatoes in a large mixing bowl, beat at medium speed until smooth
Add the eggs, 1 1/2 teaspoons of salt, white pepper, and nutmeg
Beat until well combined
Add 1 1/2 cups of flour and mix with a wooden spoon
Turn out onto a floured surface, kneading in the remaining flour (a little at a time) until the dough no longer sticks to your hands
Divide the dough into 8 portions
On a floured surface, shape each portion into a 25cm long roll
Cut the roll into 1cm pieces with a sharp knife passed through flour
Make an indentation on each piece with your thumb
Cook the nhoques in a large pot of boiling water, a few at a time
When they rise to the surface, cook for 1 minute and remove with a slotted spoon
Drain well and keep warm while cooking the remaining nhoques
Melt the butter or margarine with salt, pepper, and green onion, and fry for a few minutes
(Do this in the same pot where you cooked the nhoques)
Add the nhoques and stir carefully until lightly browned
Serve 8 portions.
