Hochberghaus Traditional Cheese Gnocchi
Cheese gnocchi for 4 persons:
- 250g of flour
- 20g of butter (alternative: margarine)
- 125ml of water
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- 3 eggs
For making the cheese gnocchi:
- ca. 500g of cheese gnocchi (recipe above)
- ca. 500g of cheese (Gauda)
- 1 onion
- 1/8l of beef broth
- 1 garlic clove, salt, pepper, oil
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!
Hermann Hüthmayr
Kasberg 1
4645 Grünau im Almtal
Tel.: +43 (0)7616 8477
Fax. +43 (0)7616 8477-77
Mailto: info@hochberghaus.at
Web: www.hochberghaus.at
