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gnoch-de-cazu-plazores

Gnoch de cazü

Gnocchi with a South Tyrolean grey cheese sauce

Preparation

Put the flour in a bowl and mix with the salt and water. Knead into a smooth and not too firm dough. Let the dough stand for 15 minutes. Bring water to the boil and add salt. Use three fingers to pull off small, irregularly shaped dough balls and put them in the boiling water. Simmer for about 5 minutes, remove from the stove and keep warm in the water. Put the water and grey cheese into a bowl and warm over the hot water bath until the cheese has melted. Add the cream and season with salt and pepper. Drain the gnocchi and arrange on plates. Pour the grey cheese sauce over the gnocchi and garnish with chives.
Tip: people who like a rather less spicy sauce can add a little more cream. This will make the sauce milder.

Beer recommendation
We recommend the variety Dunkles Bock

Wine recommendation
We recommend Lagrein Rosè.

Ingredients for

2 people
4 people
8 people
Gnocchi
150 g flour
125 ml water
Salt

Cheese sauce
100 g mature South Tyrolean grey cheese, chopped
125 ml cream
50 ml water
Salt and pepper

Other
Chives, finely chopped
Gnocchi
300 g flour
250 ml water
Salt

Cheese sauce
200 g mature South Tyrolean grey cheese, chopped
250 ml cream
100 ml water
Salt and pepper

Other
Chives, finely chopped
Gnocchi
600 g flour
500 ml water
Salt

Cheese sauce
400 g mature South Tyrolean grey cheese, chopped
500 ml cream
200 ml water
Salt and pepper

Other
Chives, finely chopped
plazores
This recipe comes from
Ties family
Plazores 14, 39030 San Viglio di Marebbe