en de it
topfen-kraeuternocken-zum-turm

Herbed quark gnocchi with South Tyrolean mountain cheese and diced tomatoes

Herby gnocchi made of spelt flour

Preparation

Mix all ingredients and knead into a dough; wrap in cling film and chill for 30 minutes. Shape gnocchi from the dough and boil in salt water for 3-4 minutes. Pour hot water over the tomatoes, peel them and dice. Place in a frying pan with the gnocchi, sprinkle with mountain cheese and stir briefly. Arrange the gnocchi on plates and garnish with chervil.

Beer recommendation
We recommend the variety Dunkles Weizen

Wine recommendation
We recommend Sauvignon.

Ingredients for

2 people
4 people
8 people
1-2 dsp South Tyrolean herbs
200 g quark
125 g spelt or wheat flour
45 g butter
1 egg

Other
2 tomatoes
25 g mountain cheese, finely grated
Chervil
2-3 dsp South Tyrolean herbs
400 g quark
250 g spelt or wheat flour
90 g butter
2 eggs

Other
3 tomatoes
50 g mountain cheese, finely grated
Chervil
5 dsp South Tyrolean herbs
800 g quark
500 g spelt or wheat flour
180 g butter
4 eggs

Other
6 tomatoes
100 g mountain cheese, finely grated
Chervil
zum-turm
This recipe comes from
Sader family
Via Kofel 8, 39040 Castelrotto