Boil potatoes in their skins on the stove, peel, and press through a potato press or alternatively sieve. Let the potato dough cool until it is warm to the touch – then knead together with eggs, flour, baking powder and salt. The dough is ready when it no longer sticks to your fingers and is no longer wet – because of this, you may need to add a little more flour. One thing is clear: the dough is worked by hand on a floured plate. Please knead gently and not too much, it should remain loose. Next, arrange the dough into a roll, and cut centimeter-thick slices into small pieces. Arrange them into gnocchi – press strips into them with a fork. Cook these gnocchi in bubbling salted water on the stove for 4 to 5 min until they float to the top. Next, pull them out of the saucepan and place them on the table with the sauces.
If you want to give the gnocchi a little more “zing”, you can stuff them with mozzarella. Dice the mozzarella and fill the finished gnocchi with a small cube of mozzarella cheese – cooking time unchanged.
Important Use only floury varieties!
Sauce1: Rinse arugula and chop into bite-sized pieces – cut out coarse stems. Chop the garlic and steam in olive oil – add the arugula – everything falls together – pour the broth over it and season with salt and pepper.
Sauce 2: On the steaming gnocchi grate fresh parmesan and brown butter.