en de it
kasnocken-auf-speckkrautsalat-fonteklaus

Black polenta and cheese gnocchi on speck and cabbage salad served with leek dripping

Cheese gnocchi with South Tyrolean mountain cheese

Preparation

For the cheese gnocchi: put the white bread cubes, buckwheat flour, leek, white cabbage, chives and salt into a bowl, add water and mix into a firm dough. Cut the mountain cheese into cubes (about 2 cm). When shaping the cheese gnocchi, put one cheese cube into the middle of each lump of dough. Cook the cheese gnocchi in boiling salted water for about 20 minutes. For the speck and cabbage salad: fry the speck in a pan with a little oil, douse with wine vinegar and spread over the white cabbage while still hot. Mix thoroughly and season with salt, pepper and caraway. Cut the leek into thin slices and sauté in butter. Arrange the cheese gnocchi on the speck and cabbage salad; garnish with leek dripping, grated mountain cheese and chives.

Beer recommendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Cheese gnocchi
50 g South Tyrolean mountain cheese
50 g stale South Tyrolean white bread (e.g. white rolls)
30 g South Tyrolean white cabbage, chopped
150 g coarse black polenta flour (buckwheat flour)
25 g leek, finely chopped
15 g chives, finely chopped
1 pinch salt
150 ml water

Speck and cabbage salad
2 slices belly of pork, cut into thin strips
100 g South Tyrolean white cabbage, chopped
1 pinch salt
Freshly ground pepper
Wine vinegar
Oil
Caraway

Leek dripping
20 g leek
A little butter

Other
South Tyrolean mountain cheese
Chives, finely chopped
Cheese gnocchi
100 g South Tyrolean mountain cheese
100 g stale South Tyrolean white bread (e.g. white rolls)
60 g South Tyrolean white cabbage, chopped
300 g coarse black polenta flour (buckwheat flour)
50 g leek, finely chopped
30 g chives, finely chopped
1 pinch salt
300 ml water

Speck and cabbage salad
4 slices belly of pork, cut into thin strips
200 g South Tyrolean white cabbage, chopped
1 pinch salt
Freshly ground pepper
Wine vinegar
Oil
Caraway

Leek dripping
40 g leek
A little butter

Other
South Tyrolean mountain cheese
Chives, finely chopped
Cheese gnocchi
200 g South Tyrolean mountain cheese
200 g stale South Tyrolean white bread (e.g. white rolls)
120 g South Tyrolean white cabbage, chopped
600 g coarse black polenta flour (buckwheat flour)
100 g leek, finely chopped
60 g chives, finely chopped
1 pinch salt
600 ml water

Speck and cabbage salad
8 slices belly of pork, cut into thin strips
400 g South Tyrolean white cabbage, chopped
1 pinch salt
Freshly ground pepper
Wine vinegar
Oil
Caraway

Leek dripping
80 g leek
A little butter

Other
South Tyrolean mountain cheese
Chives, finely chopped
fonteklaus
This recipe comes from
Gfader family
Freins, 4, Lajon