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Overview
Winter
Traditional Cheese Gnocchi with Grilled Fillet of Pork and a Mushroom Sauce!
Gnocchi
Sieve flour into a bowl. Add salt, eggs and water for form a pasty dough. Beat the dough with a dough hook or wooden spoon.
Let sit for 10 minutes.
Scrape small pieces from the wet cutting board into the boiling salt water, or drown small spoonfuls of dough (classic method). Lift swimming gnocchi from the water with a skimmer. Fill into a suitable sieve. Rinse with warm water and let drain.
Tip for Cooking:
If you have a gnocchi or spaetzle press, then you can use it. If you use such a press the dough should be slightly thinner.
Cheese Gnocchi
Heat a pan. Dice onions and garlic cloves. Roast briefly in oil until golden-brown. Add the cold gnocchi and roast briefly. Add cheese and fold in with gnocchi. Season with salt and pepper and deglaze with broth. Once the soup has boiled down, roast gnocchi some more until crispy brown in colour.
Tip for Cooking:
Our cheese gnocchi taste even spicier if one uses 250g of Gauda cheese and 250g of beer cheese.
Roasted speck and freshly chopped parsley crown this dish!
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