Gnocchi and šufnudle or rolls

Preparation steps

• Wash and peel the potatoes. As far as I'm concerned, it doesn't matter if the potatoes are red or white. Put it in cold water with a pinch of salt and cook well - as for puree. Immediately mash it thoroughly with a mashing spoon, so that no lumps of potatoes remain. Add a piece of butter, mix well and leave to cool a bit. Unfortunately, the dough is kneaded while the potatoes are warm and that is the harder part of the preparation. In just a little cooled, mashed potatoes, put one lightly beaten egg, 4 tablespoons of semolina and add a little sifted flour. Never put all the amount of flour from the recipe at once, because it is quite possible that it will be too much, since it is not always the same type of potato, nor the size of the egg. Mix the ingredients with a food processor until we form a compact mixture, then transfer the dough to the work surface and continue mixing with your hands, adding a little flour. The dough should remain soft enough and compact. The dough with potatoes should not be kneaded for too long, nor should it be left ready, because it will become limp. Pour about 3 liters of water into a larger pot, then heat to boiling, and then reduce the temperature by one division, or as much as necessary so that the flow of water would not be too strong. The dough is sticky so we will work constantly with the help of flour, and that amount was not found among the listed ingredients. Divide the finished dough into several parts, and flour each part, then form a roll with a diameter of 2 cm, which we will divide into small pieces, future rolls or gnocchi. If we feel a lump of potato that we have not crushed, it is obligatory to remove it from the dough. If we make rolls, we will roll each piece of dough briefly between the palms and lower it into the boiling water. If we make gnocchi, we will shape each piece of dough into a ball and press it along the teeth on the fork. The pattern serves to retain the sauce, ie the topping, instead of just slipping off the smooth surface. The rolls and gnocchi will sink to the bottom of the sherpa. Stir occasionally so that they do not stick to the bottom. When they float, say after 5-10 minutes, they are cooked. Let them cook on the surface of the water for a few more minutes, then take them out and put them on a strainer. Further preparation will depend on the dishes and recipes we are preparing. We can pour sauce over the dumplings and gnocchi, bake them in the oven, add them to some stew or juicy stew, or just cover them with fried breadcrumbs. Serve warm and immediately.
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