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Title: Nioch da patac / Potato Gnocchi, Tyrolean style
Categories: Val gardena, Vegetarian, Potatoes, Tyrolean
Yield: 10 servings
1 kg Potatoes, boiled in their
-skins, peeled and mashed
300 g Barley flour
3 Eggs
Salt to taste
(Other names: Gnocchi di patate, Kartoffelnocken)
Mix all the ingredients together well and form into little
"egg-shapes" about 2 cm long. Once formed, score them all around
with a fork (this create nice little crinkles for the sauce or
seasoning to catch on).
Cook in boiling salted water for a few minutes, until the gnocchi
rise to the surface. Remove from the water, drain, and garnish with
grated cheese and browned butter. (They can also be baked briefly in
the oven to melt the cheese.)
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