Gnocchi with cheese

with tomato rocket and pine nuts

Gnocchi 2, Vorarlberg Milch
Gnocchi 1, Vorarlberg Milch

for 4 persons:

Gnocchi 

400 g mehlige Kartoffeln
2 Eigelb
40 g Ländle Butter
140 g griffiges Mehl
100 g Ländle Safrankäse
10 Cocktailtomaten
200 g Rucola Pinienkerne

1

Peel the potatoes and cook them in salted water until soft. Strain and let steam out briefly in the oven at 80 ° C.

2

Push potatoes through a press. Mix in the egg yolk, Ländle butter and 80 g Ländle saffron cheese, season with salt, pepper and nutmeg and work in the flour.

3

Do not knead for too long as the dough can get sticky. Bring water to the boil in a saucepan with plenty of salt and cook a test gnocchi.

4

Roll out the dough into 1 cm thick strands and cut off 2 cm long pieces. Either cook like that or shape into balls and shape into gnocchi with a fork.

5

Pour into the boiling water and let rise. Pour directly into a pan with brown butter with a perforated ladle and toss.

6

Add quartered tomatoes and serve with fresh rocket and roasted pine nuts. Slice the rest of the cheese over it.

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