en de it
schuettelbrotnocken-lamm

Schüttelbrot gnocchi with radicchio and blue cheese

Gnocchi made of South Tyrolean Schüttelbrot

Preparation

Boil the potatoes and put through a potato press while still hot; mix thoroughly with egg yolk and butter. Add the flour, salt and Schüttelbrot and knead into a fine, smooth dough. Shape small potato gnocchi from the dough, boil in salted water and drain. Sauté radicchio in a frying pan with the butter; pour the vegetable stock over the radicchio. Add the cheese and allow to melt. Stir the potato gnocchi into the sauce. Arrange on the plates and garnish with blue cheese cubes and Schüttelbrot.

Beer recommendation
We recommend the variety Dunkler Bock

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
200 g mealy potatoes
1 egg yolk
½ dsp butter
15 g wheat flour
Salt
30 g Schüttelbrot, finely ground
½ radicchio, cut into strips
50 g Passirian blue cheese
50 ml vegetable stock

Other
Passirian blue cheese, cut into cubes
5 g South Tyrolean Schüttelbrot, broken into small pieces
400 g mealy potatoes
1 egg yolk
1 dsp butter
30 g wheat flour
Salt
60 g Schüttelbrot, finely ground
1 radicchio, cut into strips
100 g Passirian blue cheese
100 ml vegetable stock

Other
Passirian blue cheese, cut into cubes
10 g South Tyrolean Schüttelbrot, broken into small pieces
800 g mealy potatoes
2 egg yolks
2 dsp butter
60 g wheat flour
Salt
120 g Schüttelbrot, finely ground
2 radicchio, cut into strips
200 g Passirian blue cheese
200 ml vegetable stock

Other
Passirian blue cheese, cut into cubes
20 g South Tyrolean Schüttelbrot, broken into small pieces
lamm
This recipe comes from
Fontana family
Via Villaggio 36, 39010 San Martino in Passiria