Hokkaido gnocchi with bryndza and bacon
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ingredients
250 ml Cooked, blended hokkaido 250 ml semi-coarse flour 1 pk egg 200 g bryndza 30 ml cream 50 g bacon salt
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Excellent combination of pumpkin gnocchi and bryndza.
1.
Cut the hocaido and cover with water, when soft blend. Let cool.
2.
Take 250 ml, add 250 ml flour, 1 egg, salt and mix. Put water to boil and when boiling make gnocchi.
3.
Heat the cream until hot, add the bryndza and mix.
4.
When the gnocchi are cooked so put them on the bryndza.
5.
Knead well to melt the bryndza. Season with salt and pour over the greased bacon. You can also put chives.
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